Summary

Ingredients

• 2 cloves garlic
• 1 onion (s)
• 200 g zucchini
• 200 g cocktail tomatoes
• 500 g minced meat
• 2 tablespoon olive oil
• 0.5 tube ½ tomato paste
• 400 g spahetti
• 60 g parmesan, rated
• 250 g cream
• 3 egg yolks
• nutmeg
• salt and pepper
• oregano
• 250 ml water

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Instructions

1. Peel and dice the garlic and onion. Wash the zucchini, remove the stones with a spoon and dice. Wash and quarter the cocktail tomatoes.
2. Fry the minced meat for approx. 5 minutes in olive oil until crumbly. Add the onion, garlic, zucchini and a little oregano and fry for 2-3 minutes. Season with salt and pepper. Add the tomato paste and roast for a few minutes. Pour in the water and simmer for 5 minutes. In the meantime, cook the spaghetti al dente in boiling salted water. Add the tomatoes to the minced meat and season to taste. Mix the grated parmesan with the cream and egg yolks, then season with salt, pepper and nutmeg.
3. Put the pasta and the minced meat sauce in an ovenproof dish and mix thoroughly. Then pour the egg cream over it. Put the casserole in the oven for about 20 minutes top / bottom heat at 200 ° C, fan oven 180 ° C and bake.