Spaghetti and Minced Meat Sauce with Herbs
Smoky Quiche
A quick and delicious minced meat sauce served with spaghetti. Offers a rich flavor without the use of onions. Cooking cream adds creaminess, and rapeseed oil prevents the pasta from sticking. This version uses an herb blend instead of garlic.
Ingredients
| 300 g | Spaghetti |
| 400 g | Minced meat |
| 5 ml | Herb blend |
| 400 ml | Mutti Pasta Sauce with Parmigiano Reggiano |
| 100 ml | Cooking cream |
| 15 ml | Rapeseed oil |
| 7.5 ml | Olive oil |
| 5 ml | Salt |
| 2.5 ml | Black pepper |
| 100 ml | Water |
Instructions
Bring a large pot of water to a boil on the stove. Once boiling, add 5 ml salt for the pasta.
Add 300 g spaghetti to the boiling water and cook according to the package instructions, usually about 10 minutes, until al dente.
Heat 15 ml rapeseed oil in a frying pan over medium heat. Add 400 g minced meat and brown until crumbly. Drain excess fat if necessary.
Stir in 5 ml herb blend and 2.5 ml black pepper to the browned meat. Mix well.
Pour 400 ml Mutti Pasta Sauce with Parmigiano Reggiano and 100 ml water into the pan. Stir the ingredients together.
Stir in 100 ml cooking cream until smooth. Let the sauce simmer on low heat for 15 minutes.
Drain the cooked spaghetti. Add 7.5 ml olive oil to the pasta and toss gently.
Divide the spaghetti onto plates. Spoon the meat sauce on top and serve immediately.
Information
- This recipe serves 4 people
- The cooking time is 40 minutes
- Dish type: Main
- Main protein: Meat
- Main carbohydrate: Pasta
- Smoky Quiche