Spaghetti With Tomato Sauce And Gruyere Cheese
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Stock/Water with a bouillon cube||3⁄4 Pint|
|Tomato puree||3 Tablespoon|
|Chopped parsley/Thyme / marjoram||1 Teaspoon (Leveled) (Little Required)|
|Swiss gruyere cheese triangles||4 , chopped|
Melt the butter and cook the chopped onion and garlic until soft.
Stir in the flour, and gradually add the stock.
Bring to the boil, and when thickened add the puree, seasoning and if desired a little chopped parsley, thyme and marjoram.
Bring to the boil again and simmer for about 20 minutes.
Meanwhile cook the spaghetti in plenty of boiling salted water, and drain.
Add chopped cheese to the hot sauce, heat for 2 minutes until beginning to melt, then pour over the spaghetti.