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Spaghetti with a Special Ragout Sauce
12 ounces of spaghetti or vermicelli
salt
1/2 of a small onion, finely chopped
1 scallion, thinly sliced
1 carrot, finely chopped
3 tbs. fresh tomato preserve
2 tsp. chopped parsley
1 leaf sage
1 tbs. butter
2 tbs. olive oil
2 tbs. balsamic vinegar
grated Reggiano Parmesan cheese to taste
Brown the onion and scallion in a tablespoon of the olive oil, to which you
have added the sage leaf. In a separate pan, brown the carrots in the
butter and remaining olive oil. Add the parsley, and fresh tomato preserve,
and let the sauce simmer briefly. Then add this sauce to the onion mixture
and boil for 3-4 minutes.
Cook the pasta until "al dente" and drain it.
Add the sauce and immediately add the balsamic vinegar. Mix the dish together quickly.
You may add some good grated Reggiano Parmesan cheese,
but only after serving.
Wine recommendation: Lambrusco rosé - Castel del Monte Rosato
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