Spaghetti and minced meat sauce become an even more delicious combination this way.
If there is ground meat sauce and spaghetti left over from the previous one, you should combine them in the baking dish. Roni Lehti
This oven dish is an example that when you combine two old favorites you get something even better. The combination of minced meat and spaghetti can’t go wrong.
Chef Risto Mikkola reminds you that leftovers from the previous day make great food. So did he.
– I made a big batch of minced meat sauce and spaghetti. Both were left over, so the next day I combined them in a baking dish and added some bacon and grated cheese. Everyone liked the new food again, says Mikkola.
According to Mikkola, in order to succeed in making minced meat sauce, you need time to simmer the sauce.
– A good bolognese sauce is created when there are fresh herbs, a lot of onion and garlic, and a long simmer. When the sauce is ready, add the runny processed cheese.
Mikkola usually puts carrots in the minced meat sauce, but now they have been left out. Any type of minced meat is suitable: pig-beef, beef-pig or beef.
If you use ground beef, braise it longer than pork. If there is pork in the minced meat, it softens faster.
– Brewing slowly is always good.
Spaghetti casserole
400 g ground beef
2 tablespoons of olive oil
1 chopped onion
4 cloves of garlic, sliced
400 g of crushed tomatoes
1 dl chopped fresh basil
1 teaspoon of salt
3 dl of water
250 g Koskenlaskija food & dip sauce
1 bouillon cube
500 g of spaghetti
100 g of grated cheese
1. Cook spaghetti until al dente and rinse with cold water.
2. Fry the minced meat and onions in olive oil. Add tomato puree, water and spices to the meat and onions. Bring to a boil and lower the heat. Allow to simmer slowly, stirring occasionally, for about 20 minutes.
3. Add Koskenlaskija and basil. Give Pori another 5 minutes. Check the taste.
4. Mix the sauce and pasta together, pour into a pan, sprinkle grated cheese on top and bake in the oven at 180 degrees for about 25 minutes.