John Myers
Ingredients for 4 servings:
- 700 g minced meat, half and half
- 1 onion(s), finely diced
- 2 bunch parsley, chopped
- 1 handful of fresh leaf spinach, finely chopped
- 2 tbsp oil
- salt and pepper
- 300 g tagliatelle pasta
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
My grandmother’s recipe, reconstructed from memory
Fry the minced meat and onions in oil, allowing them to brown slightly. Gradually add the chopped parsley and spinach leaves and allow them to wilt. Season with salt and pepper and continue frying until all the liquid has evaporated. Keep warm. Cook the tagliatelle according to the package instructions until al dente and drain. Layer the tagliatelle and the minced meat and parsley mixture alternately in a dish, finishing with a layer of the minced meat and parsley mixture. This can be served as a side dish to a roast with gravy, as my grandmother always made. Alternatively, serve it as a casserole with any sauce and topped with cheese as a main course.
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