1 package of macaroni type talharim
2 spoons of olive oil
2 spoons of butter
1 cup (chopped) of onion
1/2 cup (chopped) of bacon
1/2 cup (chopped) of salted parsley (tallo and leaves)
1/2 cup (chopped) of carrot
4 laurel leaves
1/2 cup (chopped) of white wine
1 cup (chopped) of tomato without peel and seeds
Salt, black pepper, and grated cheese to taste
1 package of macaroni type talharim
2 spoons of olive oil
2 spoons of butter
1 cup (chopped) of onion
1/2 cup (chopped) of bacon
1/2 cup (chopped) of salted parsley (tallo and leaves)
1/2 cup (chopped) of carrot
4 laurel leaves
1/2 cup (chopped) of white wine
1 cup (chopped) of tomato without peel and seeds
Salt, black pepper, and grated cheese to taste
Heat the olive oil and half of the butter and cook the onion and bacon until lightly golden
Add the parsley, carrot, and laurel leaves
Simmer for 5 minutes and add the white wine
Boil for 2 minutes and add the tomato, salt, and black pepper
Cook on low heat for approximately 20 minutes or until the fat starts to separate from the sauce
While this is happening, cook the macaroni al dente, drain it, and immediately mix it with the sauce
Add the remaining butter and grated cheese
Serve soon.
