- Parsley - ligrama tse 20
- Li-garlic sauce - lilithara tse 20
- Dill - 20 Grams
- Moea oa Fora-milliliters tse 20
- Moroko oa Italy - li-milliliters tse 20
- Cilantro - ligrama tse 20
- Aniee - Lihlopha tse 2
- Hop - 1.3 Kilogram
- Cream Cour - 200 Grams
- Lihoete - 200 Grams
- Pork forcemeat - 500 Grams
- Khomo e nyenyane ea likhomo - 500 Grams
1. Ho na le lero le pholileng le oli ea meroho, ho ja nama e monate, ho molemo ho e pheha lapeng, empa ka lebaka la ho haella ha hona joale, u ka sebelisa e rekiloeng. 2. Hlatsoa lihoete, ho hloekisa le ho khaola hammoho le eiee. Fokotsa ho frying hanyenyane, ebe u eketsa lihoete le eiee ho eona. 3. Lokisa k'habeche, e e be ka likotoana tse nyane. Ka monoana o motle re kenyelletsa khaola e sehiloeng le ho ja ka hanyane. 4. Re kenye ntho e 'ngoe le e' ngoe ka lijaneng tse tebileng kapa ka cauldron, mona re tla tima sejana sa rona. 5. A re ke re etse sauce. Kopanya tranelate e bolila, semumu sa French, Setaliana le sauce ea konofolo. 6. Ka hop, eketsa ea spaghetti, joale eketsa ea linoko. Letsoai le linoko tseo u li eketsang ho latsoa. Re tima ka metsotso e leshome le metso e mehlano. E ne e chesa, o ka eketsa meroho.
Litšebeletso: 6