Spaghetti with minced meat and cheese

Name: Spaghetti with minced meat and cheese - Luminita E.
Ingredients: 500g spaghetti; 150g smoked cheese; 4 onions; 1 head of garlic; 400g minced meat mix of pork and beef; 3; 4 tablespoons homemade ketchup; 1 can chopped tomatoes; parsley; salt; pepper; 50ml oil

Pasta/Pizza - Spaghetti with minced meat and cheese by Luminita E. - Recipia

I have made spaghetti with minced meat and cheese several times when I need something quick and uncomplicated. I usually prepare them in the evening when I don't have much time and everyone gathers at the table. It's not a fancy recipe, but it turns out tasty and filling, especially if you have a few hungry people at home. Quick Info Total time: about 45 minutes Preparation time: 10-15 minutes Cooking time: 30 minutes Servings: 4-6 Difficulty: easy Recipe type: main, suitable for dinner or lunch Ingredients 500 g spaghetti 150 g smoked cheese 4 onions 1 head of garlic 400 g minced meat mix (pork and beef) 3-4 tablespoons homemade ketchup 1 can diced tomatoes 1 bunch of parsley salt pepper 50 ml oil (optional) a few slices of smoked bacon Preparation method 1. Boil the spaghetti in salted water. I leave them for about 10 minutes or until soft, making sure not to forget them on the stove so they don't get sticky. After draining, I quickly rinse them under cold water and set them aside. 2. I chop the onion and garlic finely. I heat the oil in a large frying pan or pot, add the onion and garlic, and stir until they soften and become glassy. It's important not to burn them, just to get a little color. 3. I add the minced meat over the onion and garlic. I stir occasionally and let it brown slightly for about 5-7 minutes. If I use bacon, I slice it and add it now for extra flavor. 4. When the meat and bacon are ready, I add the ketchup and canned tomatoes. I mix everything well and let it simmer on low heat for about 20 minutes, stirring occasionally. If I notice that the liquid reduces too much, I can add a little water. 5. After the flavors have combined, I adjust the salt and pepper to taste. I let it cook for a few more minutes to thicken the sauce. 6. I prepare a dish (or directly on plates): I put a layer of spaghetti, then a layer of meat sauce, sprinkle grated cheese on top, and add some chopped parsley. Why I make this recipe often I cook it quite often because you don't need many special ingredients and it cooks quickly. It's the kind of meal that works during the week, not just for special occasions. It doesn't last long each time, but if it happens, you can easily reheat the leftovers. Tips and variations Tips - If you want the spaghetti not to stick, stir them immediately after draining and don't leave them in hot water. - You can grate the cheese just before serving, especially if you want it to stay fresh and melt slightly over the hot sauce. - When cooking the meat, break it up with a spoon so there are no large lumps. Substitutions - The meat can be only pork or only beef if you don't have a mix. - The smoked cheese can be replaced with another type of cheese or hard cheese, but the smoky flavor adds extra. - Homemade ketchup can be swapped with tomato paste or a little store-bought tomato sauce. Variations - Other types of pasta can be used, not just spaghetti. - The smoked bacon is not mandatory, but it gives a good flavor to the sauce. - You can add other herbs, to taste, but parsley works well for sure. Serving ideas - It's enough just with a little chopped parsley on top. - It can be served directly from the dish or everyone can serve themselves in layers. - It also goes well with a simple salad of tomatoes or cucumbers on the side. Frequently asked questions 1. Can I use short pasta? Yes, you can also use penne, fusilli, or other types of pasta if you don't have spaghetti. 2. Can I leave the garlic larger, not finely chopped? You can slice it if you prefer, but usually, finely chopped mixes better into the sauce. 3. What kind of meat works best? A mix of pork and beef gives a balanced flavor, but if you only have pork or only beef, that works too. 4. Can I skip the ketchup altogether? Yes, you can omit it or replace it with a little tomato sauce, but ketchup (homemade or plain) adds a slightly sweet and tangy flavor to the sauce. 5. How long should the meat sauce simmer? About 20 minutes on low heat, enough to combine the flavors and reduce the sauce. If it’s too thick, add a little water. Nutritional values Estimated per serving (from 6): Calories: 520-580 kcal Protein: 26-30 g Carbohydrates: 65-70 g Fats: 16-20 g Values are approximate and may vary depending on the type of meat, cheese, and how much sauce you use per serving. Storage and reheating If there are leftovers, you can store them in the fridge in a covered container for 1-2 days. When reheating, add a little water over the pasta and heat on low or in the microwave. I do not recommend keeping it longer, as the pasta will get too soft after the second day. The sauce holds up better separately, if you can avoid mixing them from the start.

Spaghetti with minced meat and cheese

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