Old Fucker’s Delight
Pasta with mince and spinach.
Lars Klüver (http://home.larskluver.com/)
Ingredients
- 1 bag of green ribbon spaghetti
- 500 – 600 grams of minced beef
- 1 packet of frozen cream stewed spinach
- 2 egg yolks
- ½ to 1 liter of sour cream
- 1 bag of grated cheese – possibly. Mozarella
- Margarine
- Salt
- Pepper
- 1 clove garlic (optional)
Preparation
- Cook the ribbon spaghetti for 10 minutes. Strain the water and stir in 2 egg yolks together with salt and pepper. Water with salt.
- Bring an appropriate amount of margarine to a boil in a saucepan. When ready, put the beef in the pan and stir and brown the meat. It should NOT be shaped like steaks !! If desired, you can add some soup and / or milk, but not required. Add if necessary. Also 1 clove of garlic – optional.
- Prepare the cream stewed spinach and season with salt and pepper if necessary.
- Take a rinse with a lid – which can withstand standing in the oven and do the following:
- 1) Lay a bottom consisting of 1/3 of the ribbon spaghetti
- 2) Add 1/3 of the minced beef
- 3) Make another layer of half of the remaining amount of ribbon spaghetti
- 4) Make another layer of half of the remaining amount of minced beef
- 5) Make a layer of the remaining amount of ribbon spaghetti
- 6) Make one last layer of the remaining amount of minced beef.
- 7) Make a thick layer of crème fraiche that covers it all
- 8) Make a thick layer of grated cheese – possibly. Mozarella.
- Put the lid on and put it all in an oven preheated to 200 degrees Celsius and let it stand for 1 hour.
You can make the dish in advance, so you first put it in the oven 1 hour before meal time.
