Gather all ingredients.
Chop the 3 red onion finely. Dry your tears and proceed to the next step
3 red onion
Heat 10 gram dairy butter in the sauté pan; once the butter is melted, reduce the heat. Now, add the chopped onions. Cook the onions over medium-high heat until they start to turn lightly brown, approximately 5 minutes
10 gram dairy butter
Meanwhile, chop the 2 cloves garlic finely. Add the garlic to the sauté pan and cook it for about 1 minute.
2 cloves garlic
Cook the 300 gram bacon cubes in the sauté pan for about 5 minutes until they begin to turn crispy.
300 gram bacon cubes
Cut the 4 tomatoes in half, remove the cores, and slice them into wedges. Cut the wedges into small pieces of approximately 1 cm.
4 tomatoes
Cook the tomato cubes for about 2 minutes. Add the contents of the sauté pan to the saucepan.
Meanwhile, chop the leaves from 2 sprigs rosemary finely.
2 sprigs rosemary
Cook the 800 gram fresh spinach in the same sauté pan in batches of 200 grams at a time, as more won't fit in the pan at once. Cook the spinach briefly until it wilts and starts to turn dark green. Add each cooked portion to the saucepan.
800 gram fresh spinach
Add the 780 gram Prepared tomato sauce and 280 gram tomato pureeto the saucepan. Dissolve ½ vegetable stock cube in 250 milliliter water and add it to the saucepan.
½ vegetable stock cube, 250 milliliter water
Toast the 60 gram pine nuts until they are nicely browned on both sides. Add the roasted pine nuts to the saucepan. Reserve about a handful of pine nuts for garnishing over the plates.
60 gram pine nuts
Season the sauce by adding the chopped 2 sprigs rosemary, 2 teaspoon pepper, 2 teaspoon smoked paprika powder, 1 teaspoon salt, and 1 tablespoon Worcester sauce. Stir the sauce thoroughly.
1 tablespoon Worcester sauce, 2 teaspoon pepper, 2 teaspoon smoked paprika powder, 1 teaspoon salt
Grate 45 gram Parmezan cheese, and sprinkle a full hand of cheese on each plate
45 gram Parmezan cheese
As we say in Dutch: eet smakelijk!
