Spaghetti with stew

First of all, you need to prepare the sauce for spaghetti.

To do this, peel the onion, rinse, dry and cut into small cubes.

Tomatoes should also be washed and dried. Then make a cross-shaped incision on the skin of each tomato. Pour boiling water over them for half a minute, then drain the water. Pulling the edge of the skin, peel the tomatoes from the rough skin. Chop the remaining tomato pulp in any convenient way - through a meat grinder, in the bowl of a blender or just finely cut into cubes.

Put a deep frying pan on the fire. Pour a little olive oil and toss the chopped onion. Stir-fry the onion over medium heat until transparent for 3-4 minutes. Then add the stew and mix well. Fry all the products together for another couple of minutes. Then add the chopped tomatoes to the same place and mix all the ingredients together again. Add freshly ground black pepper and a mixture of Italian herbs, stir. Bring the contents of the pan to a boil over medium heat. Then cover with a lid, reduce the heat to a minimum and simmer the whole mixture over low heat for half an hour.

Meanwhile, boil the spaghetti.

Pour clean water into a saucepan. Bring it to a boil, add salt to your liking and throw spaghetti into boiling water. Boil to the state of aldente, focusing on the time indicated on the packaging of the product. Then drain the water and add butter to the pan with spaghetti. Mix it up.

At the end of cooking tomato sauce, taste it and add salt. Then you can remove the pan from the fire. Let the sauce stand for about 5-7 more minutes.

To serve the dish on the table, first put the boiled spaghetti, and then the tomato sauce with stew. Sprinkle the dish with chopped fresh herbs and grated parmesan on top.

Bon appetit!