Spasagne or Spaghetti Pie
photo by kellychris
- Ready In:
- 1hr 45mins
- 500 g ground chicken
- 500 g beef mince
- one large onion
- 2 large carrots
- 2 sticks celery
- 4 garlic cloves
- 2 bay leaves
- 2 teaspoons italian seasoning
- 2 sprigs thyme
- half a can tomato paste
- 400 g diced tomatoes
- 150 g mushrooms
- 1 glass red wine
- 1 tablespoon flour
- extra virgin olive oil
- salt and pepper
- 500 g spaghetti
- 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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This is a 5 star recipe BUT you have to figure out how it needs to be cooked,as the directions are NOT very specific. My dinner was 1 hour late b/c it does not state that you have to MAKE A ROUX. Luckily, I knew how to make a roux, but it needs to be told to some "newbie" cooks. Also,it does not state WHEN to put the mushrooms in,just "not yet" and NEVER tells you when to add the thyme and italian seasoning. I like to be told what size pan I need as it did NOT fit completely in my 1st choice of pans and so no cheese could be added to the top (no room). It was good though and the next time I make this (since I already know what to expect), I will use a mixture of Italian cheeses and add 1 cup more liquid (I used water) to the sauce before simmering.
RECIPE SUBMITTED BY
I'm a chef who doesn't work as a chef anymore, but I still love to cook, from recipes, or making up my own recipes. I love offal, especially liver, thus my name.