Million Dollar Spaghetti is a delicious variation of spaghetti, resembling lasagna. It is a good idea to let the meat sauce cook for a long time, because then the tomatoes will be sweeter and the sauce will have a rounder taste. If you don't have time to wait, you can add 1 tablespoon of sugar.
250 g spagetti
1 tbsp olive oil
Boil the spaghetti until al dente (with chewing resistance), pour off the water and stir it together with the olive oil. Set aside.
400 g chop dough
150 g diced bacon
A little olive oil
2 finely chopped onions
2 cloves finely chopped garlic
1 bottle, or 2 cans of finely chopped tomatoes (preferably Mutti)
2 bay leaves
2 cinnamon bark
1 tbsp tomato puree
2 teaspoons dried basil
2 teaspoons dried oregano
1 ts salt
1 ts pepper
Brown chop dough and bacon in oil. Add onion and garlic and simmer for a few minutes. Add finely chopped tomatoes, tomato puree, sugar, bay leaves, cinnamon bark, basil, oregano, salt and pepper. Let it simmer for 1 hour.
2 tablespoons butter
1 teaspoon nutmeg
2 tablespoons wheat flour
5 dl milk
1 handful of grated parmesan
Melt butter in a saucepan, stir in nutmeg, wheat flour and milk, bring to a boil, stirring constantly, and add Parmesan.
Grated cheese, preferably well aged and preferably several types
The meat sauce and white sauce are layered with spaghetti, parmesan and grated cheese in a baking dish. Sprinkle cheese on top and bake it in the oven at 180 degrees for 50 minutes.
Served with a salad and maybe some good bread.
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