Summary

Ingredients

• 150 g spahetti, dry whole rain
• 1 onion (s)
• 1 teaspoon olive oil
• 250 g tartare
• 400 g carrot (s)
• 2 zucchini
• 7 tomato (s)
• 4 egg (s)
• 100 g cream casual
• 100 g cheese, freshly rated Gouda cheese
• Tomato paste
• salt
• pepper
• rosemary
• oregano
• sugar

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Instructions

1. Boil the spaghetti in salted water and rinse. Spread the pasta on the tray.
2. Finely dice the onions. Heat the coated pan, add the oil and fry the onions in it. If necessary add some water. Add the tartar and fry well.
3. Peel the carrots and peel strips with a peeler. Wash and dice the zucchini and tomatoes. Add everything to the tartare and season with salt, pepper, rosemary, oregano and sugar. Braise the meat and vegetable mixture well. Tie a little with tomato paste.
4. Mix the eggs and cream together well and pour over the spaghetti.
5. Then pour the tartare and vegetable mixture over it and sprinkle with the cheese. Place in the preheated oven for about 30 minutes at 180-200 degrees.
6. A total of 46 PP, per person with 8 servings it is 8 PP.