Spaghetti with three sauces

Name: Spaghetti with three sauces
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 250 g deep-frozen leaf spinach; 2 small onions; 1 small clove of garlic; 1 TABLESPOON Oil; 100 ml dry white wine; 200 ml Milk; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 ripe tomatoes; 2 TABLESPOONS Olive oil; 1 TEASPOON Tomato paste; 1 can(s) (850 ml) peeled tomatoes; 7-10 Tbsp Sugar; 3 Stem(s) Basil; 1 untreated lemon; 250 g Ricotta cheese; 150 g Mascarpone; 600 g Spaghetti

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

250 g deep-frozen leaf spinach
2 small onions
1 small clove of garlic
1 TABLESPOON Oil
100 ml dry white wine
200 ml Milk
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 ripe tomatoes
2 TABLESPOONS Olive oil
1 TEASPOON Tomato paste
1 can(s) (850 ml) peeled tomatoes
7-10 Tbsp Sugar
3 Stem(s) Basil
1 untreated lemon
250 g Ricotta cheese
150 g Mascarpone
600 g Spaghetti

Directions

1
Defrost the spinach for the spinach cream sauce. Peel 1 onion and chop finely. Peel and finely chop the garlic. Heat the oil in a pot and sauté the diced onion and garlic. Squeeze out the spinach, chop coarsely and add. Deglaze with white wine, 100 ml milk and cream and season to taste with salt, pepper and a little nutmeg. Let simmer for 3-4 minutes, then mash briefly so that the sauce gets a nice green colour
2
For the tomato-basil sauce, peel 1 onion and dice finely. Wash, clean and chop the tomatoes. Heat olive oil in a pot, sauté diced onions for 1-2 minutes. Add tomato paste, sweat briefly, then add tomatoes. Season the sauce with salt, pepper and a little sugar and simmer for 3-4 minutes. Wash the basil, shake dry and chop the leaves finely, except for a stalk. Add basil to the sauce and season again. Garnish with basil leaves
3
For the ricotta-mascarpone sauce, wash the lemon hot, grate it dry and tear zests from the rind to garnish. Rub the rest of the rind thinly. Halve the lemon and squeeze it. Mix ricotta, 100 ml milk and mascarpone and bring to the boil. Add lemon zest and 2-3 tablespoons of lemon juice and simmer for about 3 minutes. Season the sauce with salt, pepper and possibly some more lemon juice. Garnish sauce with lemon zests
4
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and serve with the sauces