We take the casserole and fill it in half or 3/4 d water, and add 2 tablespoons of oil and salt to taste. We will me the spaghetti and let them boil. (To know that the pasta is made a spaghetti and try it hehehe). When they are echos we will put them in a squeeze and pass them through cold water. And we will let them rest for about 10 minutes for the paste to oxygen. We take the onion and garlic and scratch them finite, take a pan and add an oil drip and throw the onion and grated garlic. And we let fry a little, take the sausages and remove the skin (we take a knife and make a cut from top to bottom, and you will see that the skin comes out like a paper) and throw the sausages in the pan with the garlic and the Onion, we wiggle a little and let. We take the beicon and when the meat and onion are almost pushing, a few laps, we take the wine and add it and stir so that the alcohol evaporates. When this echo adds the fried tomato, and we do not stop moving, we pour the can of foigras and move until we see that the foigras is wasted, then the sauce is already thrown. We take the spaghetti we put them in the casserole -(we can use the boiling the spaghetti) When we have the spaghetti in the casserole we add the sauce and move until everything is compact. (This we will be in cold). When it is ready we go to a baking sheet and put everything flat. We take the chopped peregil and throw it away. We take the Parmesan cheese and throw it first and then the mozzarella- and put it in the oven at 120 degrees for a few minutes until it brown a little. and bon appeit. (A can also be done with macaroni too very good)
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make tonly spaghetti: |
| For 4 people 400 grms of spaghettis (to my liking marmo brand) 8 veal sausages 100 grms from baicon a dice 1 can of foigras 1/2 liter of tomato fried of boat 1/4 of glass of wine White 1/2 onion medium size 2 cloves of garlic pregil cheese parmesano and mozella extra virgin oil salt |
