Tagliatelle with Goulash Sauce

Goulash sauce: Rinse the thyme and shake dry. Rinse the lemon hot, dab dry and grate a little peel.

Sauté the onions in olive oil, add the minced meat, season with salt and pepper and fry. Add the paradeis pulp and sauté. Extinguish with red wine, add thyme sprigs and lemon peel, season with cumin and cayenne pepper. Pour in the clear soup and cook for fifteen minutes over medium heat with the lid on until it becomes a creamy sauce.

If necessary, add a little more clear soup.

Oranges:

Preheat the oven to 120 degrees.

Remove the peel from the oranges so that the white skin is also removed. Remove the fruit fillets and place them in a deep gratin dish. Remove the peel from the garlic and blend it with the olive oil using a hand blender. Pour two to three tablespoons of this garlic oil over the orange fillets form (*) and season with coarsely ground pepper. Cook in the heated stove for ten minutes.

Cook the tagliatelle according to the package instructions in enough salted water until al dente.

Season the goulash sauce with cayenne pepper and salt and remove the thyme sprigs.

Drain the pasta in a colander, drain briefly and arrange on plates. Spread the goulash sauce evenly over the pasta and place the garlic oranges on top. Sprinkle with a little Parmesan if desired.

(*) In the TV recipe, the orange fillets were only peppered.

Tip The goulash sauce s

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