Überbackene Spaghetti mit Fleisch

Zutaten

• 250 grams (8 3/4 ounces) ground pork
• 250 grams (8 3/4 ounces) ground beef
• 1 large onion
• 1 small onion to cook the spaghetti
• 50 ml (1/4 cup) olive oil
• 4 cloves of garlic
• 100 ml (1/2 cup) white wine
• 200 grams (7 ounces) spaghetti
• 1 tablespoon Worcestershire sauce
• Nutmeg (to taste)
• 150 grams (5 1/3 ounces) tomato pulp
• 100 ml (1/4 pint (118 ml)) whipping cream
• 100 ml (1 3/4 cups) béchamel sauce
• 100 grams (3 1/2 ounces) grated mozzarella cheese
• Salt (to taste)

Zubereitung

1. 1

   Cook the spaghetti in a saucepan with water seasoned with salt and a peeled small onion for 10 to 12 minutes. Turn off the heat, drain the pasta and set aside.

2. 2

   Meanwhile, in a saucepan, add the olive oil, chopped onion and the chopped garlic. Sauté on a medium-low heat until the onion start to turn slightly golden brown, stirring occasionally. Add the ground meat, salt, nutmeg, Worcestershire sauce, tomato pulp and white wine. Stir, cover the pan with a lid and simmer for 20 minutes, stirring occasionally.

3. 3

   In a bowl, combine the cream and the béchamel sauce.

4. 4

   Preheat the oven to 180ºC (350ºF).

5. 5

   Add the spaghetti, the béchamel and cream mixture to the meat saucepan, mix everything well and turn off the heat. Pour this mixture on a baking dish and sprinkle with grated mozzarella cheese. Bake until golden, about 30 minutes.

6. 6

   Turn off the oven and serve.