Spaghetti au gratin with minced meat and vegetables

Name: Spaghetti au gratin with minced meat and vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 medium onion; 1 (200 g) Courgette; 200 g cherry tomatoes; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 2 TEASPOONS dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Tomato paste; 200 g Spaghetti; 40 g grated parmesan cheese; 250 g Whipped cream; 3 Egg yolk (size M); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Oregano; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
1 medium onion
1 (200 g) Courgette
200 g cherry tomatoes
2 TABLESPOONS Olive oil
500 g mixed minced meat
2 TEASPOONS dried oregano
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Tomato paste
200 g Spaghetti
40 g grated parmesan cheese
250 g Whipped cream
3 Egg yolk (size M)
7-10 Tbsp grated nutmeg
7-10 Tbsp Oregano
7-10 Tbsp Grease

Directions

1
Peel garlic and onion, dice finely. Wash and clean the zucchini and cut into small cubes. Wash and halve the tomatoes. Heat the oil in a large pan and fry the minced meat until crumbly.
2
Add onion, garlic, zucchini and oregano and fry for 2-3 minutes. Season with salt and pepper. Add tomato paste and sauté briefly while turning. Deglaze with 250 ml water and simmer for 5 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Mix tomatoes into the minced sauce, season again. Drain the pasta and let it drain. Whisk the parmesan, cream and egg yolk.
4
Season with pepper, salt and nutmeg. Put the noodles in a greased casserole dish, spread the minced sauce on top. Pour egg cream over it. In the preheated oven
5
Garnish with oregano.