Spaghetti au Gratin
Pane-Bistecca
Especially when you have to cook for many people, gratins and casseroles are perfect, including this spaghetti au gratin!
I cook very often for whole armies, and it is often difficult to serve up something “elegant”. After all, I don’t have a professional kitchen where I have a lot of prep space and especially a lot of fridge space. But I always find a solution.
I was asked at the time by my, at a very advanced age and no longer very agile, in-laws to cook for them and their 6 card playing friends. Since their kitchen is tiny, and always totally full, I have cooked at home and then just put in the oven at their place. And the advantage of this preparation: you can deep freeze it in portions and always have something ready when you don’t have time to cook. Food prep at its finest!
So, I made spaghetti au gratin, along with a green salad, and a dessert. The visitors ate their fill and praised it very much. The casserole is really very simple and tastes good even on hot summer days!
I was asked at the time by my, at a very advanced age and no longer very agile, in-laws to cook for them and their 6 card playing friends. Since their kitchen is tiny, and always totally full, I have cooked at home and then just put in the oven at their place. And the advantage of this preparation: you can deep freeze it in portions and always have something ready when you don’t have time to cook. Food prep at its finest!
So, I made spaghetti au gratin, along with a green salad, and a dessert. The visitors ate their fill and praised it very much. The casserole is really very simple and tastes good even on hot summer days!
Ingredients
350 g Spaghetti
Grated Parmesan
400 g ground Beef
100 g Bacon cubes
1 red Onion, chopped
3 Garlic cloves, chopped
1 Jar Tomato Saucee (400 g)
2 tbsp Tomato Paste
some Water
250 g Cream Cheese
Salt and Pepper
Oregano
Rosemary
Paprika
Chili Powder
20 g Butter
1 heaped tbsp Flour
250 ml Milk
Salt and Pepper
Nutmeg
Tomato Sauce:
Béchamelsauce:
Instructions
1
Step 1
In a deep pot, fry the bacon cubes with the chopped garlic and onion until translucent. Add the minced meat and fry well. Season the meat well! Add the tomato sauce and the tomato puree and possibly add some water. Mix well and simmer on low heat for 90 minutes. At the end add the cream cheese and let it melt.
2
Step 2
Meanwhile, make the béchamel sauce. Melt the butter in a saucepan and add the flour. Immediately mix with a whisk so that a lump is formed. Add the milk and mix continuously. Season the sauce. Mix and simmer until the sauce thickens.
3
Step 3
Cook and drain the spaghetti according to package directions, then mix well with the tomato sauce. Then pour this into a greased gratin dish and pour the bechamel sauce over it.
4
Lastly
Sprinkle the grated cheese on top and bake the casserole in the oven at 180 C degrees for about 30 minutes. Serve hot!
Notes
You can make big portions with this recipe and freeze it!
