Spaghetti Bolognaise – tray

• Spaghetti (A15) – 300 g
• Bolognaise du Chef sauce (H38) – 150 g
• Grated cheese – 15 g

1. Arrange the spaghetti nests on a perforated GN tray and heat them for 2 minutes at 100°C with 100% steam.
2. Place the GN tray cold room to cool down the pasta. This step is only used to quickly thaw the pasta and to separate the strings, which allows a more nice dressing.
3. Arrange the cold spaghetti in a tray and carefully add the cold Chef’s Bolognese sauce in the middle.
4. Decorate with a little grated cheese and close with a lid or opaque film.

It is entirely possible to place the frozen spaghetti nests in a tray and cover them with cold sauce.
However, this may present a slightly less attractive appearance. It’s up to you to choose what suits you best.