It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving

Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet

Cooked spaghetti with ragú, topped with parmesan and basil leaves
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[–] 1 point 3 months ago

I think OP is saying the butter-parmesan component puts the flavor somewhere between marinara and bolognese.

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