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Ingredients
15 ml oil
1 onion, chopped
1 clove garlic, crushed
500 g lean beef mince
410 g canned chopped tomatoes
60 ml tomato paste
15 ml sugar
5 ml mixed herbs
Salt & freshly ground black pepper to taste
250 g LANCEWOOD® Cultured Cream
3 extra large eggs
Salt & freshly ground black pepper to taste
250 g spaghetti, cooked according to the instructions on the packet
250 g LANCEWOOD® Cheddar or White Cheddar, grated
Method
Preheat the oven to 180°C. Heat the oil and fry the onion and garlic until soft. Add the mince and break up using a fork or a whisk while browning. Add the tomatoes, tomato paste, sugar, mixed herbs and seasoning. Simmer over low heat for 5 minutes. Beat the cultured cream, eggs and seasoning together. Mix with the spaghetti and half of the cheese. Spoon half of the spaghetti mixture into a greased deep ovenproof dish. Top with half of the mince mixture and then follow with another layer of spaghetti mixture and mince mixture. Top with the remaining cheese and bake for 30 minutes.
HINTS & TIPS:
- Use a springform pan instead of an ovenproof dish for a round spaghetti pie. Place on a baking sheet in case of spills.
- Use a large oven tray and spread out the spaghetti. Top with the mince and then the cheese for a delicious cheats pizza.
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