Spaghetti nest with minced meat

Name: Spaghetti nest with minced meat - Floriana E.
Ingredients: 400 g spaghetti with egg; 500 g minced meat (pork); one dried onion; one red bell pepper; 100; 150 ml tomato juice; a small cube of butter; spices to taste: salt; ground chili pepper; marjoram; and basil.

Meat - Spaghetti nest with minced meat by Floriana E. - Recipia

Spaghetti nests with ground meat are made from two simple components: boiled pasta and a meat sauce with tomatoes. The meat is cooked together with onions and bell peppers, and then the sauce is allowed to reduce until it thickens. The spaghetti is arranged on the plate in the form of nests, and the meat sauce is placed on top. Finally, fresh basil adds an extra touch of freshness. This is an easy recipe, suitable for a lunch or dinner served immediately after preparation. Quick Info Total time: not specified in the original recipe; the dish is cooked in two stages, in a pan and separately for the pasta Preparation time: not specified Cooking time: not specified; the meat and sauce are cooked until the meat is cooked through and the tomato juice thickens Servings: number not specified and depends on portion size Difficulty: easy Recipe type: pasta with meat, suitable for lunch or dinner Ingredients 400 g egg spaghetti 500 g ground pork 1 onion 1 red bell pepper 100-150 ml tomato juice 3-4 tablespoons of oil, for sautéing the meat 1 small cube of butter, for the pasta Salt, to taste Ground chili pepper, to taste Marjoram, to taste Basil, to taste, for the sauce and garnish Preparation Method 1. Prepare the sauce base Finely chop the onion and red bell pepper. In a pan, add a few tablespoons of oil, not exceeding 3-4 tablespoons, then add the ground pork. Sauté the meat in the oil, stirring as needed for even cooking. After adding the chopped vegetables, cover the pan with a lid and let it cook for a few minutes over medium heat. This way, the onion and bell pepper soften and meld together with the meat. 2. Season and add the tomato juice When the vegetables have softened, season to taste with salt, ground chili pepper, marjoram, and basil. The amount of spices can be adjusted depending on how salty, flavorful, or spicy you want the sauce to be. Pour in the tomato juice, using between 100 and 150 ml, depending on how much sauce you want to remain in the pan. Continue cooking over medium heat until the tomato juice reduces and thickens, and the meat is well cooked. The sauce should not remain too liquid, as it will be placed over the pasta nests. 3. Boil the spaghetti Separately, boil the pasta in salted water. Follow the cooking time indicated on the pasta package, as the recipe does not specify an exact boiling time. When ready, drain the spaghetti from the hot water and rinse them under cold running water. Add the small cube of butter to the pasta and mix to distribute it as evenly as possible. It is important for the butter to coat as many strands of pasta as possible, making them easier to shape. 4. Form the nests Place the pasta on plates or a serving platter. Using a fork, lift portions of spaghetti and twist them to form nests. Top each nest with the meat in tomato sauce. Finally, garnish with fresh basil and serve the dish hot. Why I make this recipe often I love this recipe because it uses common ingredients and doesn't require complicated preparation. The sauce is made in the same pan as the meat, and the pasta is boiled separately, so the two components can be prepared in parallel. It is also an easily adaptable option to taste. You can adjust the amount of chili pepper, marjoram, or basil without changing the structure of the dish. Additionally, the nest shape makes portioning simple when serving the pasta immediately while it's warm. Tips Chop the onion and bell pepper as finely as possible. They will cook more evenly and will be easier to combine with the meat. Do not use more oil than necessary. The recipe starts with a few tablespoons, with a maximum of 3-4 tablespoons. Keep the pan covered only during the stage when you want the vegetables to meld. After adding the tomato juice, let the sauce simmer until it reduces and thickens. Season the meat before allowing the sauce to simmer. This way, the flavors blend as the tomato juice reduces. When draining the pasta, rinse them under cold water and immediately add the butter. Mix well before forming the nests. If you want the portions to have a clearer shape, work with the fork while the pasta is still slightly warm and can be twisted without breaking. Substitutions The recipe uses ground pork, which is the main component of the sauce. The source does not indicate another type of meat, so substituting with another meat changes the dish and cooking time. Tomato juice is used in a quantity of 100-150 ml. If you choose a larger or smaller amount, you will need to adjust the cooking time to achieve the desired sauce consistency. Variations The amount of spices can be modified according to taste. For a less spicy dish, use less ground chili pepper. For a more pronounced flavor, you can adjust the basil and marjoram without adding other spices. You can make smaller or larger nests, depending on how you want to serve the pasta. The important thing is that the spaghetti is well mixed with butter before shaping. If the sauce remains too thin, continue cooking over medium heat until it reduces. If left too long, it may become too thick, so check it periodically. Serving Ideas Serve the nests immediately after assembling, while the pasta and sauce are hot. Place the meat in the center or on top of each nest and garnish with fresh basil. The dish can be plated individually or on a platter, depending on how you want to present it. The nest shape is more visible when the pasta is lifted with a fork and placed separately, rather than spread across the entire surface of the plate. Frequently Asked Questions Can I use more tomato juice? Yes, the recipe allows for between 100 and 150 ml. If you add the larger amount, the sauce may require a longer cooking time to thicken. The important thing is that it does not remain too liquid when placed over the pasta. Why rinse the pasta under cold water? In the original recipe, the pasta is drained and rinsed under cold water before being mixed with butter. This step cools them down after boiling and makes them easier to handle when forming the nests. Can I skip the chili pepper? Yes. The spices are added to taste, and the ground chili pepper can be reduced or omitted if you prefer a sauce without heat. Salt, marjoram, and basil can be adjusted separately. When is the sauce ready? The sauce is ready when the meat is well cooked and the tomato juice has reduced and thickened. The mixture in the pan should not be watery, as it will be served directly over the spaghetti. How do I form the spaghetti nests? Take the pasta with a fork and twist it around, then place it on a plate or platter. A perfect shape is not necessary; it is enough for the pasta to remain grouped and able to support the meat in the sauce. Nutritional Values The values are estimated, as the percentage of fat in the pork, the exact amount of oil used, and the number of servings are not specified. For the entire recipe, prepared with approximately 3-4 tablespoons of oil and medium-fat pork, the estimate is about 3,200-3,700 kcal. Approximately, the entire amount may contain: Protein: about 125-145 g Carbohydrates: about 300-330 g Fat: about 150-185 g If the dish is divided into 4 servings, one serving would have approximately 800-925 kcal, 31-36 g protein, 75-83 g carbohydrates, and 38-46 g fat. These figures are indicative. Leaner pork reduces the fat content and caloric intake, while using 4 tablespoons of oil along with fattier meat can increase the values. Storage and Reheating The pasta with meat can be stored in the refrigerator in a covered container, but the recipe is more enjoyable when served immediately while the pasta is warm and retains its nest shape. If there are leftover portions, keep the pasta with the sauce and reheat until well warmed. After storage, the nests may come apart, and the pasta will not retain the same shape as when initially assembled. Fresh basil is best added at serving, not before storage.

Spaghetti nest with minced meat

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