Spaghetti Casserole with Ground Beef
by Tavolino
This hearty casserole combines al dente spaghetti with a savory ground beef sauce and is baked in the oven until golden brown with a crispy cheese crust.
Ingredients
- Spaghetti 250 g
- Ground beef 400 g
- Eggs 2 size M
- Onion 1/2
- Carrots 2 medium
- Garlic cloves 3
- Strained tomatoes 500 g
- Tomato paste 2 tbsp
- Parmesan 40 g
- Mozzarella 125 g
- Parsley, fresh 15 g
- Oregano, dried 1 tsp
- Salt 1/2 tsp
- Pepper 1 pinch
- Sugar 1 pinch
- Olive oil 2 tbsp
Preparation
- 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.
- 2
Drain the spaghetti, rinse briefly with cold water, and set aside.
- 3
Peel and finely dice 1/2 onion, 2 medium carrots, and 3 garlic cloves.
- 4
Heat 2 tbsp of olive oil in a pan and brown 400 g of ground beef until crumbly.
- 5
Add the prepared vegetables to the ground beef and sauté briefly.
- 6
Stir in 2 tbsp of tomato paste and toast briefly.
- 7
Deglaze with 500 g of strained tomatoes. Add 1 tsp of oregano, a pinch of sugar, salt, and pepper.
- 8
Let the sauce simmer gently over medium heat.
- 9
Preheat the oven to 200 °C top/bottom heat.
- 10
Wash 15 g of fresh parsley, shake dry, and finely chop.
- 11
Remove the sauce from the heat and stir in the parsley.
- 12
Whisk 2 eggs and mix them into the ground beef sauce along with the spaghetti.
- 13
Pour the mixture into a casserole dish.
- 14
Sprinkle the casserole with 40 g of Parmesan and 125 g of diced mozzarella.
- 15
Bake the casserole in the oven until golden brown.