Crossed Between Spaghetti Bol and Lasagna |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a cross between Spaghetti Bol and Lasagna with a touch of cinnamon, it's easy and quick to prepare and cook. Ingredients:
500 g mincemeat |
440 g tomato soup |
30 g butter |
1 onion |
2 bay leaves |
1/4 teaspoon cinnamon |
250 g spaghetti |
1/2 cup parmesan cheese |
60 g butter |
1/3 cup plain flour |
2 cups milk |
Directions:
1. Cook spaghetti and drain. Melt butter in a deep pan, add diced onion & mince. Cook on high heat for approx 5mins or until meat is brown and onion soft. Drain to pour off fat. Add tomato soup, cinnamon, bay leaves. Bring to boil, reduce heat and simmer. Cover and simmer for 15 minutes.
2. Take out bay leaves. Spread 1/2 spaghetti over base of oven proof dish (use a dish with more height than width) then 1/2 the meat on top of that. Repeat until you have used both the spaghetti and meat. Pour white sauce over the top and sprinkle with parm cheese. Bake for 30 mins or until brown.
3. White Sauce:.
4. Melt butter and add flour. Stir to make a paste then add milk gradually. Stir on medium heat until sauce thickens into a 'whipped cream' texture. Add more flour or milk if needed.
5. This is a yummy yummy dish and it's a favorite in my family!
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