Spaghetti with minced meat

Submitted by enr on 29 Mar 2013
800 g - 1 kg spaghetti
500 g minced meat
1 tomato or 3-4 tbsp tomato sterilized
1 onion
sunflower oil
margarine or butter
2-3 pinches of red pepper
parsley, dill, mint
Put the pasta to boil, as the water should not have anything until you begin to inflate add salt. In a deep bowl or pan, heat the oil and gently put first chopped onion, when it becomes transparent add the tomatoes and minced meat red pepper and let the clock, as after zakloka stirring in about a minute or two, a few minutes add salt and hold a few more minutes on the fire until the mince is ready. When the filling is ready remove the pasta from the fire (if they are ready) and squeeze them with a colander recommendations, trying to stay half spaghetti in a colander. In the remaining half in the pan, add 1-2 tbsp margarine / butter and stir until melted and disappeared in the spaghetti, then repeat the same with the other half directly into the colander or in another court. Pour into a saucepan half finished stuffing, put half of spices and mix well, then return to the saucepan half spaghetti and add the remaining stuffing and spices, then mix well. pasta can be served as is, but if desired may grate on each portion a little feta cheese or cheese. * The recipe is for a large amount of intentionally, but you can always prepare her and in less quantity.
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29 Mar 2013