Spasagne or Spaghetti Pie

Recipe by Offal Chef
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan saute all the ingredients separately.
  • I start with garlic as it flavours the oil and add the carrot and celery (chopped) to the garlic after 30 seconds then fry until the garlic is just turning.
  • Drain with a slotted spoon into a dish or Pyrex jug.
  • Then the onion. Until brown.
  • Then the meat, make sure it's not swimming in blood or juice.
  • When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together.
  • Sprinkle flour and mix inches.
  • Add the wet stuff, the tomato the tomato paste and the red wine.
  • don't add the mushrooms yet.
  • sir, bubble it up them simmer it for 30 minutes.
  • while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts.
  • Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas).
  • Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more.
  • Drain the spaghetti and add some butter to make it non-stick.
  • Get your dish of choice - rectangular is best.
  • Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes.
  • Serve with garlic bread and salad.
  • Excellent after being refrigerated and nuked.
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