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Tuesday, May 24, 2011
Upon my husband's request I went back to my Sunday classic pasta dish we call the "Bombe" or bomb beacuse of its round shape. It is almost like preparing lasagna but is done with spaghetti and is light. It's certainly going to be my side dish for a couple of more times. It is also a great dish to bring to a "pot luck" dinner. I paired it with barbecued steak and steamed green beans with Cesar dressing from the jar !!!! (oh my.!), a nice hearty salad and an ice cold mug of beer to go with.....
1 Lb of spaghetti
2 Cups milk warmed
1 Medium onion finely chopped
3/4 Cup flour
3 Tbsp tomato paste diluted with water or 1/4 cup red wine (optinal)
4 Cups tomato sauce
2 Tbsp butter
2 Eggs beaten
1 1/2 Cups shredded cheese ( I used mozzarella)
1- 2 Cloves of garlic finely chopped
1 Tbsp olive oil
1 Tbsps each of dried oregano and basil
For the mold you'll need lightly greased 2-3 inches high round oven proof dish.
Cook spaghetti according to package directions, drain on a sieve.
For white sauce:
In a medium size pot sautee onions in butter until soft and translucent. Add flour and warm milk, stirring rapidly until pudding consistency is reached. Set aside.
For tomato sauce:
In a separate pot sautee garlic in oil, add tomato, tomato paste, oregano and basil and simmer 5-10 minutes. Remove from heat and stir half of the tomato sauce into the white sauce.
Stir pasta, sauce mixture, eggs and cheese in a large pot and pour it into the prepared dish. Bake in at 350 degree oven for 35-40 minutes. Remove and carefully invert it onto a plate. Use the saved half of tomato sauce for individual portions and/or pour it over the whole thing... Come and have a seat at our dinner table. Mangia....