Spaghetti with meat & cheese sauce

Name: Spaghetti with meat & cheese sauce
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 2 Onions; 2–3 Garlic cloves; 75 g streaky bacon cubes; 1 TABLESPOON Olive oil; 800 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Vegetable broth; 1 (550 g) Pouch TK-italian-vegetable pan; 1 Onion; 40 g butter/margarine; 3 slightly heaped tbsp. flour; 200 g Whipped cream; 1 TABLESPOON Vegetable broth; 75 g grated parmesan; 75 g Herb cream cheese (double cream level); 50 g TK-8 Herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1.5-2 kg Spaghetti; 7-10 Tbsp Salt

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

2 Onions
2–3 Garlic cloves
75 g streaky bacon cubes
1 TABLESPOON Olive oil
800 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Vegetable broth
1 (550 g) Pouch TK-italian-vegetable pan
1 Onion
40 g butter/margarine
3 slightly heaped tbsp. flour
200 g Whipped cream
1 TABLESPOON Vegetable broth
75 g grated parmesan
75 g Herb cream cheese (double cream level)
50 g TK-8 Herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1.5-2 kg Spaghetti
7-10 Tbsp Salt

Directions

1
Minced vegetable sauce: Peel and dice onions and garlic. Fry the bacon without fat until crispy and remove. Heat oil. Fry the minced meat in it thoroughly. Fry onions and garlic briefly. Season with salt, pepper and paprika.
2
Tomato paste with sweat. Add bacon again.
3
Stir in tomatoes and juice, 1⁄2 l water and stock. Add frozen vegetables, bring to the boil and simmer for 8-10 minutes. Season to taste.
4
Herb-cheese sauce: Peel and chop onion. Fry in hot fat. Dust with flour and sweat. Good 1⁄2 l Stir in water, cream and stock, bring to the boil. Stir in parmesan, cream cheese and frozen herbs.
5
Meanwhile cook the pasta in boiling salted water (possibly in portions) for about 10 minutes until al dente. Drain and serve with the sauces.