Spaghetti with 3 sauces

Ingredients for 10 servings:

• 1 kg spaghetti
• Salt
• 400 g mushrooms
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 tbsp butter or margarine
• Salt
• Pepper, white
• 2 tbsp flour
• 200 g whipped cream
• 2 tsp broth, clear, instant
• 150 g cooked ham
• 2 stalks of parsley
• 1 can of tomatoes, 850 ml
• 2 m.-sized onion(s)
• 100 g bacon, streaky, smoked
• 1 small red chili pepper or 1/4 tsp cayenne pepper
• 1 tsp broth, clear, instant
• Salt
• 2 bunches of flat-leaf parsley
• 1 garlic clove(s)
• 50 g Parmesan
• 60 g pine nuts, or almonds or hazelnuts
• ⅛ liter olive oil
• Salt
• Pepper, white

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

not just for the party

Cook spaghetti in plenty of boiling salted water for 8-10 minutes until al dente. Place in a sieve and drain well. Mushroom and ham sauce: Clean and wash the mushrooms and slice them thinly. Peel and chop the onions and garlic. Heat the fat. Sauté the onions and garlic until translucent. Add the 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 stock and simmer for about 5 minutes. Cut the ham into strips and stir into the sauce. Wash and chop the parsley and sprinkle over the top. Fiery tomato sauce: Crush the tomatoes. Peel the onions. Finely dice the bacon and onions. Clean and deseed the chili and cut into thin rings. Fry the bacon until crispy. Sauté the onions and chili in the pan. Deglaze with 1/8 liter of water and tomatoes. Dissolve the stock in the pan while stirring. Simmer over high heat until slightly thickened. Season to taste with salt and, if desired, cayenne pepper. Parsley Pesto: Wash the parsley, shake dry, pick off the leaves, and peel the garlic. Roughly chop the parsley and garlic. Finely chop the parsley, garlic, Parmesan cheese, and pine nuts in a blender. Stir in the oil and season. Serve the sauce with the spaghetti.