A Wonderpot / En “Under-Kastrull”

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Pasta comes in many different shapes – yet, I sometimes find it redundant. In the US, tomato sauce just goes by as “red sauce” and it makes me kind of sad. Red sauce and tomato sauce shouldn’t be the same thing, even though it is. The website www.budgetbytes.com is a great resource for any dinner, although it comes more handy for students on a student budget. Pasta rouge is sometimes delicious, but this wonderpot will surprise you! The wonder of the wonderpot simply lies in the fact that you only need one pot to cook the whole meal, even though it’s both pasta and a sauce. Convenient, since it requires less dishes… However, the result isn’t simple or boring at all. It’s
D e l i c i o u s and won’t disappoint you. It’s creamy without cream and flavorful as never before! Try it out and be amazed!

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Recipe / Recept 

12 oz of Bavette / 500 g bavette 

3 cloves of garlic / 3 vitlöksklyftor

fresh basil / färsk basilika 

tomatoes / tomater 

1 yellow onion / 1 gul lök

4 cups of water / 1 liter vatten

1 stock cube / 1 buljongtärning

Parmesan cheese / Parmesanost

1. Cut the tomatoes, peel and slice the onion and garlic. / Skär tomaterna i bitar, skala och skiva löken och vitlöken.

2. Break the pasta in two. / Bryt pastan i två.

3. Add all ingredients, except the cheese,  into a pot. / Lägg alla ingredienser, utom osten, i en gryta.

4. Bring to boil, no lid. Make sure everything is covered in water. / Koka upp, utan lock, se till så att allt är täckt av vatten.

5. Cook until the pasta is done. / Koka tills pastan är klar.

6. Grate some cheese and stir in. / Riv ost och rör i.

7. Done! / Klart!

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