They say Italians are great with pasta but they have never tasted my mother’s spaghetti. She always prepares her pasta in the largest and deepest dish as she knows we just can’t stop eating. Sweet tomato and smoky oregano breaks through the layers, mixing the spaghetti and the mince perfectly. As you watch the cheese melting on top your stomach will growl louder than the neighbours’ cat.
500 g mince
1 large onion
2 tablespoon olive oil
2 teaspoon Hungarian paprika powder
50 ml water
1 tin chopped tomato
4 tablespoon ketchup
100 ml water
1 1/2 tablespoon dry oregano
400 g spaghetti pasta
1 tablespoon butter
Peel the onion and chop up finely then brown over the olive oil. Remove from the hob while you’re adding the paprika powder and add 50 ml water to prevent from burning. Add the mince, season with salt and pepper and cook for 10 minutes before adding the tomato, ketchup and the dry oregano then cook 20 minutes on low.
Boil water in a large pan, add salt and a dash of olive oil and cook the spaghetti. When the spaghetti is almost done strain the water.
Butter a deep roasting pan and put layers of spaghetti and the mince onto each other, the last layer should be spaghetti. Spread sour cream on the top, sprinkle grated cheese on the top and bake in a preheated oven on 190°C for 20-30 minutes. Serve with fresh sour cream and ground black pepper on the side
Cooking time: 70minutes
Tip: You can add some mushroom to the mince
Calories and nutrition:
Calories:481 Carbs:53 g Protein:31,8 g Fat:15,1