John Myers
Ingredients for 4 servings:
- 1 kg minced beef or mixed minced meat
- 1 kg leek(s)
- 1 bunch of spring onions
- 3 onions
- 500 g pasta (preferably fusilli because the large surface area can absorb many flavors)
- Broth powder
- salt and pepper
- Marjoram, optional
- Thyme, optional
- Oregano, optional
- Basil, optional
- Garlic, optional
- Lovage, optional
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
“Yam-Yam”
Quarter the onions and cut into approximately 5 mm slices. Slice the leek and onion into rings, keeping the green parts. Brown the minced meat with the onions and season well. (Remember that the pasta will absorb a lot of the flavor later.) Fry the minced meat until it is well crumbled. Deglaze the meat with approximately 2 liters of water and add the chopped leek and onion. Bring everything to a boil briefly and add the pasta. Cooking time: approximately 16 – 20 minutes. Depending on how you like your pasta, you can cook it al dente or soft. Season everything with granulated stock, salt and pepper. Tip: You can add certain flavors to the stock by adding various herbs and spices. Adding marjoram and/or thyme has proven successful, and/or oregano and/or basil for a more Mediterranean flavor. Even a small amount of garlic doesn’t detract from the flavor in any way. Lovage (Maggi herb) is also not to be sniffed at. Note: Since there are two of us, I naturally tried halving the recipe. I can only say that it failed miserably. But consolation: It tastes just as delicious the next day. It’s recommended to add about 1/4 liter of broth on the second day, as the noodles can absorb a lot of liquid. This dish is not suitable for freezing!
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