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Spaghetti With Tomato Sauce And Gruyere Cheese

21st.Century.Chef's picture
Ingredients
  Spaghetti 6 Ounce
For sauce
  Butter 1 Ounce
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Flour 1 Ounce
  Stock/Water with a bouillon cube 3⁄4 Pint
  Tomato puree 3 Tablespoon
  Seasoning To Taste
  Chopped parsley/Thyme / marjoram 1 Teaspoon (Leveled) (Little Required)
  Swiss gruyere cheese triangles 4 , chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cheese

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