Cream Ragout with Spaghetti

Remove the peel from the garlic, chop finely. Rinse and chop half of the parsley. Stir whipping cream, garlic and parsley, season with salt, paprika and pepper. Rinse meat, dry and dice. Add to the whipped cream marinade form and marinate for about 12 hours.

Drain meat, reserving marinade. Heat fat, fry meat in it all around. Extinguish with wine, water and whipped cream marinade, let it boil and simmer for about 10 minutes.

Cook spaghetti in enough boiling salted water for 8-10 minutes.

Mix cheese and sauce powder into the ragout and let it boil up briefly. Season again if necessary. Rinse remaining parsley, chop. Drain the spaghetti. Arrange on plates with the ragout. Sprinkle with parsley.

Serve with fresh green salad and a white wine spritzer.

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