Natural Cutlet in Spicy Sauce and Farfalle

For the natural cutlets in spicy sauce, salt the cutlets a little and lightly flour both sides. Peel the onion and chop into fine cubes. Heat the oil in a frying pan, sear the cutlets on both sides and then put them aside on a plate.

Briefly fry the onion cubes in the frying residue and add water. While doing so, loosen the roasting residue from the bottom of the pan. Bring everything to a boil and stir in the bouillon cube.

Stir in the mustard to the tomato paste, reserve the cutlets and simmer over medium heat for about 25 minutes. The simmering will create a creamy sauce. However, if this becomes too solid, keep thinning with a few drops of water to taste. In the meantime, cook the pasta.

When the farfalle are ready, strain and serve the natural cutlets in spicy sauce with the pasta.

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