John Myers
Ingredients for 8 servings:
- 500g spaghetti
- 750 g minced meat (mixed)
- 3 onions (chopped)
- 50 g butter
- 1 package of tomato puree (Parmalat) 500 g
- salt and pepper
- nutmeg
- 2 tbsp mustard
- 2 tbsp flour
- 500 ml milk
- 200 g processed cheese
- 30 g Parmesan
- 200 g cheese (Emmental), grated
- 1 tbsp oil, for the casserole dish
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Heat 20g of butter and fry the minced meat with the onions. Add the tomato puree and season with salt, pepper and mustard. Melt the remaining butter in a saucepan and sweat the flour, then deglaze with milk. Add the Parmesan and cream cheese, stirring constantly. It burns easily. Season generously with salt and pepper. Season with nutmeg, if desired. Boil the spaghetti until al dente, place it in a sieve and refresh with cold water. Grease a baking dish with oil and add half of the spaghetti, spread the minced meat and tomato sauce over it and add the remaining pasta. Spread the cheese sauce on top and sprinkle with Emmental cheese. Bake in the oven at 200°C for about 50 minutes. Serve with a mixed salad.
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