John Myers
Ingredients for 4 servings:
- 500 g spaghetti, e.g. B. No. 5 from Barilla
- Cheese, grated (Emmental)
- Butter, in flakes
- 500 g minced meat, mixed
- 2 large onions
- 2 garlic cloves
- 3 small cans of tomatoes, chunky, net weight 400 g
- 2 tbsp Italian herbs
- salt and pepper
- 1 tsp nutmeg, freshly grated
- 1 tbsp paprika powder
- 1 tbsp tomato paste
- 200 g cheese
- some oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Break the spaghetti into small pieces, boil in salted water for 8 minutes, drain, and rinse. Sauté the onions and garlic cloves in the oil until translucent, then add the meat, brown well, season with salt and pepper, and mix in all the other ingredients for the sauce. Simmer for 10 to 15 minutes. Now, in an ovenproof casserole dish, first layer a layer of spaghetti (rinse again first so they don’t stick together too much), then some of the sauce, then a thin layer of cheese. Repeat this two or three times. Finally, layer the spaghetti and immediately top with a slightly thicker layer of cheese. Place knobs of butter on top and put it in the oven. Bake at 180°C on the bottom rack for 35 to 45 minutes until golden brown. Add a salad, and enjoy! This pasta also freezes perfectly. Just make sure you take it out of the freezer the day before. It will taste just like it was freshly made.
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