Baked Spaghetti with Corned Ox Tongue in Tornato2017-12-26
- Yield : 1
- Servings : 2
- Prep Time : 10m
- Cook Time : 35m
The recipe is for party and memorable. Tomato sauce and cream is a perfect match. The taste is diversification.
Tips : 1. The al-dente taste of spaghetti method http://www.mycooknet.com/en/blog/cooktips/how-to-cook-spaghetti-for-al-dente-taste/
2. The spaghetti is not to over cook to keep taste.
- Tomato Sauce 1 can
- Spaghetti 8 oz
- Ham(shredded) 5 pc
- Corned Ox Tongue(strip) 250g
- Button Mushroom(sliced) 1 can
- Garlic(minced) 2 tbsp
- Mixed Herbs 1 tbsp
- Mozzarella Cheese 1 cup
- Cream 400 ml
- Olive Oil some
Boil water to cook spaghetti.
Heating olive oil in the wok, saute the garlic. Then, pour in tomato sauce and boiled. Add in mixed herbs. Set aside.
Heating olive oil in the wok, fry the spaghetti, ham and ox tongue in low heat. Then, add the cream and mushroom. Mix well and remove from heat. Put all the spaghetti into the oven tray and cover with tomato herbs sauce and mozzarella cheese. Bake at 210C for 10~15 minutes. Ready to serve.
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