Quick Spaghetti Bolognaise
We are using our bottled Bolognaise Sauce. Lift it to gourmet standards with this recipe. Calculate 75 – 100 g dry spaghetti per person.
YOU WILL NEED
- 300 g spaghetti
- boiling water
- 2 T (30 ml) olive oil
- 2 t (10 ml) Ina Paarman's Pasta Spice
- 1 x 400 ml Ina Paarman's Beef Bolognaise Pasta Sauce
- 2 very ripe tomatoes
- 1 t (5 ml) sugar
- 1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
- ½ cup (125 ml) freshly grated Italian hard cheese
Cook the spaghetti in enough boiling water to cover it by 10 cm. No salt please.
When the spaghetti is cooked (about 8 – 10 minutes) strain off the water, return spaghetti to the pot and immediately toss with olive oil and Pasta Spice. Keep on one side with lid half on to stay warm.
Decant the Sauce into a small saucepan. Pour boiling water over the tomatoes (see Ina’s tip). Leave them to stand for 3 minutes and pull off the skins. Chop the tomatoes finely, add to the sauce together with the sugar and Seasoning. Bring just to the boil. Toss the sauce with the spaghetti. Sprinkle with cheese.
Cut a cross at the base of each tomato, before pouring boiling water over (the spaghetti water is ideal).