Spicy hash with nutmeg

Ingredients for 4 servings:

• 500 g minced meat, half and half
• 2 large onions
• 4 cubes of stock
• 3 bay leaves
• 1 tsp, heaped nutmeg, freshly grated
• 1 garlic clove(s)
• salt and pepper
• 500 g pasta (spiral pasta)
• 10 tbsp oil
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

and noodles

Brown the minced meat in plenty of oil (10 tbsp) in a deep pan until evenly browned. Dissolve the 4 stock cubes in a measuring jug with 750 ml of hot water and add to the minced meat. Roughly chop the two onions (approx. 2 cm x 2 cm pieces), rinse them in a sieve after chopping (important: we don’t want onion milk in our food!), and add them to the pan with the minced meat. Add the three bay leaves, press in the garlic clove, grate in a quarter of a nutmeg (approx. 1 heaped tsp), and season with salt and pepper. Let the whole thing simmer over medium heat for 40 minutes to allow the aroma of the bay leaves to develop. Add a little more water if necessary, just enough so that the fine tips of the minced meat just protrude from the stock. After 40 minutes, add the spiral pasta. While the pasta is cooking, we thicken our hash with a good tablespoon of flour (mixed with cold water until smooth) to create a nice, creamy sauce, and let it simmer until the pasta is done. Drain the cooked pasta and put it in a large bowl. We season the hash with salt and pepper, pour it all over the pasta, and mix everything together well. I always serve it in the bowl at the table, and everyone can help themselves. I’ve never cleared any leftovers from the bowl, but I could have gone back into the kitchen after dinner and cooked hash for dessert!