Spaghetti with tomato sauce, mince and cheese

Submitted by enr on 04 Nov 2013
500 g spaghetti
500 g minced meat
2-3 red onion
1 bouillon cube
sunflower oil
2 eggs
pepper, paprika, salt
300-400 g of tomato paste, chopped tomatoes or tomato chutney
In a saucepan pour 4 liters of water and salting. As a boil add the spaghetti. Boil for 10 minutes, then strain and wash with cold water nice. Minced meat mixed with two eggs, tampering with black and red pepper and salt to taste. In saucepan Heat the oil, add chopped onion, fry it until golden, add salt as with a pinch of salt. Then add better blending and crushed mince. Stirring constantly with a fork and squish the meat for less. Broth mix in 1 cup hot water, then add to the mince, keep mixing. When the mince is good fry add the tomato paste (if you need a little water). Cook another 10-15 minutes after the mixture is ready, put the grated cheese and take off from the heat. Immediately poured into the pasta, as well mixed.
0 users
04 Nov 2013


becomes very sweet :)

There is no need to pour over the pasta with water, it not only takes away from the taste, but also seals the surface, then the sauce *sag* at the bottom of the plate. Spaghetti (or other pasta) for any recipe cook so as to be ready just in time when it is ready and the sauce. Drain and immediately pour the sauce. That's No need for separate vessels of stay or any procedures in washing and cooling.

already has a similar recipe on the site, which was written without spelling and punctuation errors.

My day was very cheerful.

I think someone makes a joke. However, *apatite* surpasses all expectations.

Aliana: Thanks for Saul, I will try in this way, but so out well so I do them :)

A few things where I learned from the Italians. 1./ Pasta does not wash.
2./ When drained leaves of the water and, if necessary adding water is used.
5. Albano as boiled spaghetti as put bay leaves in the water.
Tried become good.
6. Parmesan or grated cheese is finally put in stove off.