CookEat Recipe
Spaghetti with Filippini Tomato Sauce
Spaghetti tossed with long-simmered tomato sauce, butter and grated cheese.
Method
Steps
Step 1
For the sauce, chop ham, carrot, onion, leek, celery, green pepper, garlic and parsley. Cook them in 14 g butter with thyme, whole peppercorns, bay and clove for about 12 minutes, stirring until lightly browned.
Step 2
Stir in flour and cook five minutes. Add quartered tomatoes, water, sugar and 3/4 teaspoon salt for the quarter-batch No. 16 sauce; cover and simmer gently for about 90 minutes, stirring occasionally. Pass through a sieve and then cheesecloth; measure 240 mL for this recipe and cool any extra promptly.
Step 3
Boil the spaghetti in water with 1 tablespoon salt until cooked but still firm, following the pasta's size. Drain.
Step 4
Toss pasta with 1 tablespoon butter, nutmeg and the final historical saltspoon of salt (estimated here as 1/4 teaspoon) for a few minutes. Add 240 mL hot tomato sauce and the grated Parmesan; toss until coated and serve hot.
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