Summary

Ingredients

• 1 kg spaghetti
• salt

For the sauce: (mushroom-ham)

• 400 g mushrooms
• 1 medium onion (s)
• 1 clove garlic
• 2 tablespoon butter, or margarine
• salt
• Pepper White
• 2 tablespoon flour
• 200 g whipped cream
• 2 teaspoons broth, clear, instant
• 150 g cooked ham
• 2 stalks parsley

For the sauce: (fiery tomato sauce)

• 1 can tomato (s), 850 ml
• 2 medium onion (s)
• 100 g bacon, mixed, smoked
• 1 small chilli pepper (s), red, or /4 teaspoon cayenne pepper
• 1 teaspoon broth, clear, instant
• salt

For the sauce: (parsley pesto)

• 2 bunches parsley, smooth
• 1 clove garlic
• 50 g parmesan cheese
• 60 g pine nuts, or almonds or hazelnuts
• liter ⅛ olive oil
• salt
• Pepper White

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Instructions

1. Cook the spaghetti in plenty of boiling salted water for 8-10 minutes until al dente. Put on a sieve and drain well.
2. Mushroom and ham sauce:
3. Clean, wash and flake the mushrooms. Peel and chop onions and garlic.
4. Heat the fat. Steam the onions and garlic until translucent. Add mushrooms and fry. Season with salt and pepper. Dust with flour and sweat. Deglaze with 1/2 liter of water and cream, stirring constantly. Stir in the broth and simmer for about 5 minutes.
5. Cut the ham into strips and stir into the sauce. Wash, chop and sprinkle the parsley on top.
6. Fiery tomato sauce
7. Mash tomatoes. Peel the onions. Finely dice the bacon and onions. Clean and core the chilli and cut into fine rings.
8. Leave out the bacon until crispy. Sauté the onions and chilli in it. Deglaze with 1/8 liter of water and tomatoes. Dissolve the broth in it while stirring. Reduce to a thick consistency over high heat. Season to taste with salt and possibly cayenne pepper.
9. Parsley pesto
10. Wash the parsley, shake dry, pluck the leaves and peel the garlic. Roughly chop the parsley and garlic. Finely chop parsley, garlic, parmesan and pine nuts in a blender. Stir in the oil and season.
11. Serve the sauces with the spaghetti.