Fried Spaghetti

We had the elders over for supper the other night and I made a huge pot of my spaghetti bolognese for them to enjoy.  I don't think I am bragging when I say that I make a really great bolognese.  I've had over 35 years to practice and hone my recipe until I now have it down pat and feel confident in saying to you this is the best. 

 

The Elders left with enough for them to enjoy another meal of it at home, and I had enough for us to enjoy another meal of it as well.  I always cook plenty extra of this delicious meal.  There is a reason for this . . . 



 Fried  Spaghetti.   Yep.  Fried Spaghetti.  For years and years I have been making fried spaghetti with my leftover cooked spaghetti and bolognese sauce.  It's delicious.



My home has always been waste not want not.  I have always tried to use up every scrap of food that I can.  I suppose I get that from my mother. She never wasted anything.  She always made the most beautiful pot pies and soups from leftovers.  In fact we always enjoyed them more than we did the original meal.

 

 That is the mark of a good cook don't you think?  When they can make the leftovers taste even better than the original dish.  This simple supper does just that.  You may think it is a bit audacious on my part to share this . . .  but, when something is this good and tasty . . .  not to mention simple . . .  I just have to share it.  One taste and you will be glad I did.

*Fried Spaghetti*

(servings vary according

to the amount of leftover

spaghetti)

Printable Recipe 

This is the reason I always cook extra  Spaghetti Bolognese.  This tasty dish has been a tradition in my family for over 35 years or so! 

You will need:

a quantity of leftover Bolognese Sauce

a quantity of leftover cooked Spaghetti

a knob of butter

freshly ground black pepper to taste

finely grated Parmesan Cheese

 

This is so simple.   Mix together the sauce and spaghetti.  You will want roughly equal amounts of each.  Melt the knob of butter in a large skillet.  Add the spaghetti mixture, seasoning generously with black pepper.  Cook, stirring and chopping at it with a wooden spoon to break it up some, until the mixture is heated through and you have some crispy bits.   Serve hot with a tasty sprinkle of Parmesan cheese.



 Of course any good tomato based sauce begins with great tomatoes, and these are my tomatoes of choice.  Cirio. I regularly use Cirio tinned tomatoes in my cooking.’

 To find out more about Cirio Tomatoes and products do check out the  Cirio Website.

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