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Spaghetti Napoli

SpaghettiNapoli

Dinner tonight, November 4, 2017
A replica of my days I was studying, This dish used to come out of a can from Beauvais .
3 servings

  • Oil or butter
  • 1 big onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 can chopped tomatoes
  • 70 g tomato puree
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • 1 little-bit of dried thyme
  • 500 milliliters pork boullion
  • Salt
  • pepper
  • 1 can Jaka small meatballs, or make your own
  • 2 cans Beauvais cocktail sauges , with out casing
  • 350 grams spaghetti
  • fresh basil leaves

1)
Add butter and chopped onions in the pan.
Sprinkle with salt.
When the onions have got a couple of minutes, add the finely chopped garlic .
When the onions are golden, add chopped tomatoes, tomato concentrate, boullion, basil, oregano, thyme and pepper.
Let the dish simmer on low heat while making the spaghetti

2)
Taste if there is more spice in tomato sauce.

3)
Add the meatballs and Cocktail sausages into tomato sauce. Let it simmer on medium heat for a couple of minuts.

4)
Pour tomato sauce over the spaghetti and stir the mixture together,
Distribute the food to 3 plates and decorate with a sprig of basil on each.

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Inspiration@
Dk-kogebogen.dk
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