Baked Spaghetti

Name: Baked Spaghetti
Yield: Serves 4
Ingredients: 250 ml chicken stock or water; 250 ml chicken stock or water; sea salt; freshly ground black pepper; 125 ml white wine; 800 g canned chopped tomatoes; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); 2 tbsp freshly grated parmesan; ½ tsp freshly grated nutmeg; few rosemary or oregano sprigs; few rosemary or oregano sprigs; 500 g spaghetti; 2 garlic cloves, peeled and crushed; 2 tbsp olive oil; 1 onion, peeled; 1 tbsp plain flour; 500 g minced pork, veal or beef; 500 g minced pork, veal or beef; 500 g minced pork, veal or beef

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

The good thing about this supper is that you can cook everything beforehand and put it together, then just bake in the oven when you’re ready to eat.

Ingredients

1 onion, peeled
2 tbsp olive oil
2 garlic cloves, peeled and crushed

Main course
Supper

Method

Finely chop the onion. Heat the olive oil in a large fry pan and cook the onion for 10 minutes. Add the garlic and minced meat and stir over high heat until it browns. Sprinkle with flour and cook, stirring, for 3 minutes.

Add the white wine and boil for 1 minute, then add the tomatoes, tomato puree, stock, sea salt, pepper, nutmeg and rosemary sprigs. Partially cover and cook gently fo