Usuba
Spaghetti with meat sauce baked with cream
A layered pasta dish made with spaghetti, aromatic meat sauce, and tender egg-cream filling. Baked until golden with a crispy cheese crust on top.
- Total
- 120 min
- Standard serving
- 599.5 g
Ingredients
Total 14- Pork mince
133.33 g - Durum wheat spaghetti
183.33 g - Tomatoes
80.4 g≈ 2/3 pcs - Garlic
2.01 g≈ 2/3 clove - Red onion
49.5 g≈ 1.5 slice - Cream25%
66.67 ml≈ 4.5 tbsp - Tomato paste
8.25 g≈ 1.5 tsp - Basildried
to taste≈ 1.5 tsp - Grated Parmesan cheese
22.545 g≈ 1.5 tbsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs - Herbs
to taste≈ 2/3 tsp - Olive oil
16.67 ml≈ 1 tbsp - Chicken egg
33.5 g≈ 2/3 pcs
Instructions
- 1
Step 1
Heat olive oil in a pan. Finely chopped garlic should be fried first for approximately 15–20 seconds. Add onion sliced into thin half-rings and fry until soft and fragrant. Add the thawed ground meat and fry everything together until nicely browned, constantly breaking up the meat to avoid lumps.
- 2
Step 2
Add finely chopped tomatoes and fry for another 3 minutes. Add tomato paste and pour half a cup of water. Simmer over low heat until cooked. Salt, pepper, add basil and at the very end finely chopped garlic clove.
- 3
Step 3
Mix eggs, cream, salt, pepper and basil. Whisk the mixture.
- 4
Step 4
Boil the spaghetti in salted water until cooked.
- 5
Step 5
Layer half of the spaghetti thickly in a pan pre-greased with oil. Evenly distribute the meat sauce and sprinkle with a small amount of parmesan. Cover with the remaining pasta, sprinkle with the remaining cheese and carefully pour the egg-cream mixture over it.
- 6
Step 6
Bake in the oven at 150 degrees for 20 minutes.
- 7
Step 7
Sprinkle the finished dish with herbs and serve.
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