1. 1

   Step 1

   Bring a large pot of salted water to a boil and cook 250 g of spaghetti until al dente according to the package instructions.

   Timer 10 min
2. 2

   Step 2

   Drain the spaghetti, rinse briefly with cold water, and set aside.

3. 3

   Step 3

   Peel and finely dice 1/2 onion, 2 medium carrots, and 3 garlic cloves.

4. 4

   Step 4

   Heat 2 tbsp of olive oil in a pan and brown 400 g of ground beef until crumbly.

   Timer 5 min
5. 5

   Step 5

   Add the prepared vegetables to the ground beef and sauté briefly.

6. 6

   Step 6

   Stir in 2 tbsp of tomato paste and toast briefly.

   Timer 1 min
7. 7

   Step 7

   Deglaze with 500 g of strained tomatoes. Add 1 tsp of oregano, a pinch of sugar, salt, and pepper.

8. 8

   Step 8

   Let the sauce simmer gently over medium heat.

9. 9

   Step 9

   Preheat the oven to 200 °C top/bottom heat.

10. 10

    Step 10

    Wash 15 g of fresh parsley, shake dry, and finely chop.

11. 11

    Step 11

    Remove the sauce from the heat and stir in the parsley.

12. 12

    Step 12

    Whisk 2 eggs and mix them into the ground beef sauce along with the spaghetti.

13. 13

    Step 13

    Pour the mixture into a casserole dish.

14. 14

    Step 14

    Sprinkle the casserole with 40 g of Parmesan and 125 g of diced mozzarella.

15. 15

    Step 15

    Bake the casserole in the oven until golden brown.

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