Spaghetti Milanese from The Times Cookery Book by Katie Stewart
Start with the preparation of the tomato sauce. Trim and chop the bacon rasher. Peel and finely chop the onion and carrot. Melt the butter in a saucepan and add the bacon rasher. When the fat begin...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Wooden spoon
Ingredients
- ¼ lb (100 g) sliced cooked ham
- 2 oz (50 g) butter
- ¼ lb (100 g) small mushrooms
- 1 rasher of bacon
- 8–12 oz (225–350 g) spaghetti
- 1 carrot
- 1 small onion
- ¾–1 lb (350–450 g) tomatoes
- 1 oz (25 g) butter
- salt
- ½ pint (3 dl) stock
- 1 teaspoon castor sugar
- freshly milled pepper
- 1 rounded tablespoon cornflour
- squeeze lemon juice
- grated Parmesan cheese
- 4 tablespoons water
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