Spaghetti bake

Spaghetti bakeIt’s like lasagna, except it’s spaghetti.  A tasty and comforting “I-feel-sorry-for-myself” dish that we all need every once in a while.

Spaghetti Bake

serves 4

about 200 gr of spaghetti

250 g of ground beef

2 stalks of celery (diced)

3 medium carrots (diced)

1 medium onion (diced)

2 cloves of garlic (crushed)

1 dl of water

1 can of chopped tomatoes (4 dl)

3 tsp of tomato puree

2 dried bay leaves

1/2 tsp of dried chilli (chopped)

1/4 tsp of paprika

1 tsp dried basil

1 tsp of dried oregano

1 dash of nutmeg

salt and pepper for tasting

100-200 gr of grated cheese

  1. Cook spaghetti by bring a pot of water to a boil. Add about 2 tbsp of vegetable or olive oil and a pinch of salt. Add spaghetti and boil at high heat for 5 minutes. Turn off the heat and take the pot off the heat, but leave the spaghetti in the water for about 10 minutes before getting it out and pouring cold water onto it.
  2. Sauté onion, garlic, carrots, celery in a pot in about 1 tbsp of olive oil. Once the onions go translucent, scorch the tomato puree at the bottom of the pot.
  3. Add ground beef and sauté until cooked. Add water, chopped tomatoes, bay leaves, basil, oregano, chilli and paprika and let simmer for about 15-20 minutes.
  4. Turn of the heat, taste with salt and pepper and fish out the dried bay leaves. Add the spaghetti and mix until the spaghetti is coated in the sauce.
  5. Pour the spaghetti sauce into an ovenproof dish, sprinkle with cheese and bake at 200 degrees celsius for 15-20 minutes until the cheese is melted and golden.
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