John Myers
Ingredients for 4 servings:
- 400g spaghetti
- 100 g ham, cooked, cut into fine strips
- 150 g mushrooms, sliced
- 1 cup of cream
- 250 g Bolognese sauce
- 2 dried, crushed peperoncini (or some olives, sliced)
- some parsley, chopped
- 2 tbsp olive oil
- 1 m.-large onion(s), finely diced
- 100 g cheese (Fontina), grated
- some salt
- some pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
without peas
Cook the spaghetti al dente according to the package instructions. Meanwhile, heat the olive oil in a pan. Sauté the onion and the thinly sliced ham. Add the sliced mushrooms and braise. Add the chopped pepperoncini (or olives) and pour in the cream. Let it simmer for a moment, then add the Bolognese sauce and stir in. Season with salt and pepper. Add the drained spaghetti and toss in the sauce. Spread the spaghetti on four oiled pieces of aluminum foil, each 40 cm x 40 cm. Sprinkle with grated Fontina cheese and parsley. Seal tightly. Cook in a preheated oven at 250°C for about 5 minutes. Do not open the aluminum foil until you are at the table.
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