MILLION DOLLAR SPAGHETTI
MILLION DOLLAR SPAGHETTI
500 g of ground beef
1 jar of spaghetti sauce
230g of cream cheese
¼ cup sour cream
250g cottage cheese
½ cup butter
1 pk spaghetti
Grated cheddar cheese
DIRECTIONS:
Preheat your oven to 180˚C
Boil your spaghetti noodles until al dente (firm)
Drain and set aside until ready to assemble
Combine the cream cheese, sour cream and cottage cheese until well blended
Brown your ground beef and when done, drain well
Combine the ground beef with your spaghetti sauce
Put a few slices of butter into a 30 x 23 cm pan then pour half of your spaghetti on top
Take your cream cheese mixture and pour on top of the spaghetti spread well over spaghetti
Pour the rest of the spaghetti on top of the cream cheese mixture
Put a few more slices of butter on top of the spaghetti
Pour your meat sauce on top of your spaghetti
Now it is ready to put into the oven for 30 min
After 30 min pour the desired amount of grated cheese on top
Return to the oven for 15 min to allow cheese to melt
Bron: Being Grown Up
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
MILLION DOLLAR SPAGHETTI
500 g of ground beef
1 jar of spaghetti sauce
230g of cream cheese
¼ cup sour cream
250g cottage cheese
½ cup butter
1 pk spaghetti
Grated cheddar cheese
DIRECTIONS:
Preheat your oven to 180˚C
Boil your spaghetti noodles until al dente (firm)
Drain and set aside until ready to assemble
Combine the cream cheese, sour cream and cottage cheese until well blended
Brown your ground beef and when done, drain well
Combine the ground beef with your spaghetti sauce
Put a few slices of butter into a 30 x 23 cm pan then pour half of your spaghetti on top
Take your cream cheese mixture and pour on top of the spaghetti spread well over spaghetti
Pour the rest of the spaghetti on top of the cream cheese mixture
Put a few more slices of butter on top of the spaghetti
Pour your meat sauce on top of your spaghetti
Now it is ready to put into the oven for 30 min
After 30 min pour the desired amount of grated cheese on top
Return to the oven for 15 min to allow cheese to melt
Bron: Being Grown Up
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
SPAGHETTI BOLOGNAISE WITH CAPER GREEK JOGHURT
SPAGHETTI BOLOGNAISE WITH CAPER GREEK JOGHURT
INGREDIENTS:
500g minced beef
1 carrot, finely chopped
1 small onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, minced
1 bay leaf
75 g pancetta or bacon, cubed
150 ml white/red wine (optional)
30 ml tomato puree
1 x 400 g tin tomatoes, chopped olive oil
sea salt and freshly ground black pepper
50 g butter
100 ml water or beef stock
nutmeg
Sprig of fresh thyme (optional)
Fresh origanum, chopped (optional) Pasta of your choice
METHOD:
Heat 3 tbsp olive oil and butter and add pancetta or bacon. Fry for 3-5 minutes until golden
Add the onions, celery and carrots to the pancetta. Saute vegetables for approx 5 minutes
Add the garlic and bay leaf to the vegetable mix and cook over a low heat for approx 1 minute
Add the mince and cook until coloured. Break up the mince with a spoon until there's no lumps Season the mince mix, add the wine (if you are using it), turn up heat and cook for 3-5 minutes to burn off alcohol Add the puree, tomatoes and water to the mince mix
Leave to simmer over a low heat for approx 3 hours or at least for 1 hour If the sauce is drying out just add some water
Check seasoning and cook until the thick
Cook pasta in salted boiling water and add to the mince mix (bolognaise)
YOGHURT CAPER SAUCE - TDC
INGREDIENTS
2 ml salt
2 ml ground black pepper
250 ml plain low-fat Greek yoghurt 15 ml capers, finely chopped METHOD
In a small bowl, whisk yogurt, capers, salt and pepper.
Bron: My son Romon's recipe - TDC
Foto & Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
SPAGHETTI BOLOGNAISE WITH CAPER GREEK JOGHURT
INGREDIENTS:
500g minced beef
1 carrot, finely chopped
1 small onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, minced
1 bay leaf
75 g pancetta or bacon, cubed
150 ml white/red wine (optional)
30 ml tomato puree
1 x 400 g tin tomatoes, chopped olive oil
sea salt and freshly ground black pepper
50 g butter
100 ml water or beef stock
nutmeg
Sprig of fresh thyme (optional)
Fresh origanum, chopped (optional) Pasta of your choice
METHOD:
Heat 3 tbsp olive oil and butter and add pancetta or bacon. Fry for 3-5 minutes until golden
Add the onions, celery and carrots to the pancetta. Saute vegetables for approx 5 minutes
Add the garlic and bay leaf to the vegetable mix and cook over a low heat for approx 1 minute
Add the mince and cook until coloured. Break up the mince with a spoon until there's no lumps Season the mince mix, add the wine (if you are using it), turn up heat and cook for 3-5 minutes to burn off alcohol Add the puree, tomatoes and water to the mince mix
Leave to simmer over a low heat for approx 3 hours or at least for 1 hour If the sauce is drying out just add some water
Check seasoning and cook until the thick
Cook pasta in salted boiling water and add to the mince mix (bolognaise)
YOGHURT CAPER SAUCE - TDC
INGREDIENTS
2 ml salt
2 ml ground black pepper
250 ml plain low-fat Greek yoghurt 15 ml capers, finely chopped METHOD
In a small bowl, whisk yogurt, capers, salt and pepper.
Bron: My son Romon's recipe - TDC
Foto & Plasing: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK