Spaghetti with aromatic sauce

Submitted by enr on 16 Oct 2013
300 g spaghetti
500 g minced meat
2 onions
1 clove garlic
savory, black pepper, salt
200 ml cream for cooking
200 ml milk
Boil pasta in salted water until ready. In a deep frying pan fry the minced meat with the onion, garlic and spices. Once fried add the cream and milk over medium heat. Finely shredding grater little head onions and stir the sauce thickens (sometimes add a little flour if I put a little more cream and milk). Optional you can squeeze out the pasta water and add them to the sauce in a deep dish, to be able to fully assume the sauce. You can finalize with a little fresh parsley, served warm. * Many are fragrant, learned the recipe from the main cook in Spanish restaurant - are really juicy and aromatic.
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16 Oct 2013


*On fine grater shredding small onion head* - this onion head in one of those products you and what we do with her after her nastarzhem?

and added to the sauce and leave to simmer with him. Sorry, I missed to write it. :-)

It happens :) And how much spaghetti sauce is sufficient - 1 package of 500 g?

Frankly 2 servings I personally put a little more than half because the sauce qualify for heavy and fast full belly :) I have written products as above, however, because depending on how people eat. Sometimes they leave a bit more rare and empty pasta in pan, then nice mess them to be able to take and scrape cheese, bake in the oven until golden and again becomes tasty :)
I say it depends on who likes how to eat more or less sauce, more dense or rare, making them the first time, next time (if you like of course) and you certainly will judge eye of what how to add :)