Spaghetti Bolognese Recipe

Ingredients

1 pound spaghetti

1 onion, chopped

1/2 medium tomato, diced

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon dried oregano

1/8 teaspoon dried basil

1/4 teaspoon dried oregano pepper

1 (8 ounce) can tomato paste

2 tablespoons distilled white vinegar

1 (16 ounce) can whole kernel corn, drained

2 cups shredded mozzarella cheese

1/2 cup chopped fresh parsley

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Refrigerate pasta until serving. Drain pasta; reserve.

In a medium saucepan, stir tomato paste, vinegar, corn, mozzarella cheese and parsley until melted. Pour sauce over pasta; toss to coat.

Comments

Terre enn Swellew writes:

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I followed the recipe exactly making no changes and these were amazing! Twenty minutes in the oven and they were beautiful and crisp! Twenty more minutes and they were mush! But the batter was so thin I think because I used a cast iron Dutch oven. And if I made it thinner I'd end up with tortillas that are uneven in thickness. But the basic recipe is solid food and true to what you get at the Mexican restaurant.

Spaghetti Bolognese Recipe

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