Ingredients for 4 people
Implementation
- 1 package of spaghetti
- 400 grams of minced soy
- 1/3 cup olive oil
- 2 small onions, finely chopped
- 1 leek finely chopped small squares
- 1 carrot finely chopped small squares
- 1 sprig of celery, finely chopped, small frames
- 2 cloves of garlic broken
- 1 tbsp. full of tomato paste
- 1/2 cup red dry wine
- 2 packages peeled whole tomatoes
- 1 tbsp hot paprika
- some sugar
- salt
- freshly ground pepper
- 2 tbsp. chopped parsley
- 25 g toasted bread crumbs
- First prepare the minced soybeans and squeeze the soaked soybeans very well by hand.
- Heat the olive oil in a saucepan over medium heat and add the onion.
- Leave for about 8 minutes, stirring to make it transparent. Add the leek, carrot, celery, garlic and continue stirring for an additional 5 minutes.
- Finally add the soaked and well set soy. Stir to oil.
- Spoon the pulp into the base of the pot for 2-3 ′ to cook and smell the tomato.
- Extinguish with wine. Allow the alcohol to evaporate for 3-4 minutes on high heat.
- Crush the tomatoes with a fork (they make a perfect thick sauce) and add them.
- Sprinkle a little sugar, season with salt and pepper and simmer the sauce for 40 ′ until the soy thickens and softens well. At the end, sprinkle with chopped parsley.
- Boil the spaghetti according to the packaging instructions, strain it and put it back in the pot.
- Add two tablespoons of sauce, stir and serve on plates, drizzling with minced soy sauce and toasted bread crumbs.