Ingredients
720 g boneless ham
30 g Podravka fine wheat flour50 ml olive oil
150 g luk
15 g Sweet paprika ground 30 g Dried tomato50 ml red wine
10 g sol
Upon request Ground black pepper On request Chopped parsley leaves400 g Spaghetti Pasta Zlato Polje
Preparation steps
Weight for 4 portions – 1.2 kg (800 g of cooked spaghetti)
Cut the meat into cubes, sprinkle with salt, and let it marinate in the cold for half an hour.
Sauté the meso in heated oil and remove to keep warm.
In the remaining fat, sauté the finely chopped onion, add flour and briefly fry. Then add paprika, tomato paste, 800 ml of water, and wine. Bring to a brief boil, add the meat, and simmer until the meat becomes tender. Optionally, add spices and parsley.
Stir in the cooked spaghetti, sprinkle with sweet red paprika, and serve.
Tip
Serving
Sprinkle with grated cheese.