Chef Risto Mikkola combines two favorite dishes.
Minced meat spaghetti casserole is suitable for everyday life as well as for parties. Roni Lehti
Minced meat spaghetti casserole can’t go too wrong. It combines two perennial favourites: minced meat sauce and spaghetti.
Pippuri.fi’s chef Risto Mikkola reminds you that leftovers from the previous day can 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, Mikkola says and continues:
– This is a nice dish to offer, for example, at dinner parties. The big pan is in the middle of the table, and people gather around it to eat and talk.
Spaghetti casserole with minced meat
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.
The story was originally published in March 2020.