In Germany you can get a classic packaged spaghetti dinner that is called “Miracoli”. (from Italian miracolo = Miracle). You might know it because you lived in Germany, and it’s available in every supermarket. It’s very popular and widely known. But I learned that this product is not the same anymore, and you cannot get it in the USA at all. Kraft sells a spaghetti dinner that is similar but the ingredient list is not the same.
Miracoli was one of my favorites back in Germany because I wasn’t much into cooking (really!) so this packaged dinner was very convenient.
I found a recipe that is copying the taste of the tomato sauce and I must admit, it’s the best tomato sauce German style I ever had. Forget about the ones in the jars – they are tasteless compared to this home made tomato sauce. Best is to serve the sauce with Italian spaghetti that are made only out of durum wheat and are not enriched. I find them at ALDI, they are very good. And of course sprinkle with freshly grated Parmesan. Happy Cooking!
7 ripe tomatoes, medium size
1 medium onion
5 twigs of fresh rosemary, thyme and oregano
1,5 tsp Italian herb mix
salt, pepper to taste
1 dash Cayenne pepper
2 celery stalks, 1/2 zucchini
1 tbsp tomato paste
1 dash sugar
olive oil for frying
1 cube instant vegetable broth (Edwards &Sons)
First you need to Peel the Tomatoes
– Cut with a knife a cross on the top or bottom side of the tomatoes.
– Place them in a big bowl.
– Pour enough boiling water over them so all are covered. Let tomatoes in the water for 10-15 min.
– Now remove the skin with hands as the skin has become very loose around the tomatoes. That’s how it should be. If the tomatoes are not quite ripe leave them in the water 10 min longer.
– Cut all tomatoes into smaller pieces, keep all the liquid from them. If tomatoes are very ripe they produce quite some liquid.
– Peel onions and chop fine.
– Heat olive oil in a pot, sauté onions until transparent.
– Add the tomatoes, chopped herbs, sugar, herb mix, salt and pepper. Mix well.
– Chop celery stalks and zucchini into very fine cubes.
– Let cook on low-medium heat for 10 min.
– Now depending on the tomatoes the sauce can be thin or thicker. If the sauce is thin it needs to cook much longer as it will thicken the longer you cook it. Is it too thick add some water.
– Add the chopped vegetable, the broth cube and Cayenne pepper.
– Leave the pot uncovered at all times.
– Let cook for another 15 min or longer depending on the consistency. It can take up to 45 min if tomatoes are very juicy.
– Mix frequently, make sure sauce won’t stick on the bottom of the pot.
– Spice as needed.
Cook the Spaghetti
– Boil water in a pot with some salt and a splash of olive oil.
– Place the whole spaghetti into the pot and make sure that they all fit nicely into the water (they will sink into the water).
– Boil until they are “al dente”.
– Drain and put back into the pot and serve right away.
Serve the sauce with Spaghetti and freshly grated Parmesan cheese.