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New recipe #6
GREEK SPAGHETTI CASSEROLE
60g butter
500g minced beef
2 large onions, peeled and finely chopped
155g can tomato paste
2 cups water
pinch of mixed herbs
salt, pepper
375g spaghetti
60g parmesan
2 eggs
1/2 cup plain flour, sifted
3 cups milk
60g butter, extra
1/4 tsp nutmeg
Heat butter in pan, add meat and onions. Cook quickly, breaking up mince well, until meat is dark golden brown. Add tomato paste, water, herbs, salt and pepper and stir until combined. Bring to the boil, reduce heat, and simmer, covered, for 45 minutes or until meat is very tender.
Cook spaghetti. Place pasta in bowl, add extra butter and toss spaghetti until butter has melted. Place half the pasta in a large, well-greased ovenproof dish. Sprinkle over half the cheese. Spoon meat mixture over top and cover with remaining spaghetti.
Place flour and eggs in a saucepan, stir until free of lumps. Gradually add milk over low heat until combined. Stir until mix comes to the boil, season with salt, pepper and nutmeg, reduce heat and simmer, uncovered, for three minutes. Pour over the spaghetti and sprinkle with remaining cheese. Bake in a moderate oven for 40 minutes or until golden brown on top and heated through.
Things I did differently:
1) Used pork mince, my household likes it better than beef.
2) Sprinkled 30g parmesan on the first layer of spaghetti and then the other 30g of parmesan and a handful of regular grated cheese on the very top.
3) Used about 70-100g less of spaghetti.
Verdict: Four out of five.
Yum! It's pretty much spaghetti bolognese with white sauce. Or lasagna, with spaghetti instead of lasagne sheets. Next time, I'd put a layer of white sauce on the first layer of spaghetti, it was slightly dry down there. But otherwise, really nice.
GREEK SPAGHETTI CASSEROLE
60g butter
500g minced beef
2 large onions, peeled and finely chopped
155g can tomato paste
2 cups water
pinch of mixed herbs
salt, pepper
375g spaghetti
60g parmesan
2 eggs
1/2 cup plain flour, sifted
3 cups milk
60g butter, extra
1/4 tsp nutmeg
Heat butter in pan, add meat and onions. Cook quickly, breaking up mince well, until meat is dark golden brown. Add tomato paste, water, herbs, salt and pepper and stir until combined. Bring to the boil, reduce heat, and simmer, covered, for 45 minutes or until meat is very tender.
Cook spaghetti. Place pasta in bowl, add extra butter and toss spaghetti until butter has melted. Place half the pasta in a large, well-greased ovenproof dish. Sprinkle over half the cheese. Spoon meat mixture over top and cover with remaining spaghetti.
Place flour and eggs in a saucepan, stir until free of lumps. Gradually add milk over low heat until combined. Stir until mix comes to the boil, season with salt, pepper and nutmeg, reduce heat and simmer, uncovered, for three minutes. Pour over the spaghetti and sprinkle with remaining cheese. Bake in a moderate oven for 40 minutes or until golden brown on top and heated through.
Things I did differently:
1) Used pork mince, my household likes it better than beef.
2) Sprinkled 30g parmesan on the first layer of spaghetti and then the other 30g of parmesan and a handful of regular grated cheese on the very top.
3) Used about 70-100g less of spaghetti.
Verdict: Four out of five.
Yum! It's pretty much spaghetti bolognese with white sauce. Or lasagna, with spaghetti instead of lasagne sheets. Next time, I'd put a layer of white sauce on the first layer of spaghetti, it was slightly dry down there. But otherwise, really nice.
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