Spaghetti À La Ulmers

Summary

Ingredients

• 6 tablespoon rapeseed oil, or sunflower oil or olive oil for frying
• 2 small onions
• 400 g round beef
• 100 g bacon, not too lean, cut into small pieces
• 75 g tomato paste (small can)
• 6 cloves garlic
• 1 small Can / s tomatoes, chunky (425 ml)
• 200 ml meat broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoon basil, rubbed
• 500 g spahetti
• 150 g mushrooms, fresh
• 300 g Gouda cheese, rated

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Instructions

1. Start with the mince sauce. Finely dice the onions and sauté in a not too large saucepan in hot oil over medium heat until translucent. Then add the minced beef, bacon and finely chopped garlic and fry until crumbly. Add tomato paste, salt and pepper and stir well. After 2 minutes add the chopped tomatoes and the meat stock and simmer for 25 minutes in a closed saucepan over medium heat, stirring occasionally. Season to taste with basil.
2. In the meantime, clean the mushrooms and cut into thin slices (if the mushrooms are large, halve the slices again).
3. The spaghetti is cooked al dente in salted water according to the instructions on the package.
4. Spread the drained spaghetti on 4 sufficiently large pieces of aluminum foil (approx. 30 x 30 cm), then pour the minced meat sauce, mushrooms and on top the grated cheese on top. Finally close the aluminum foil so that nothing leaks out.
5. Place the parcels on a baking sheet and bake in the preheated oven for 20 minutes at 180 ° C top / bottom heat.
6. Serve on a large, flat plate in aluminum foil.
7. Tastes sensational and makes you incredibly full. The ideal dish for starved teenagers, competitive athletes and construction workers.
8. A legendary recipe from my late friend and restaurateur Udo Ulmers Helmreich. On his menu in the Vincenzquelle in autumn 1982 this dish appeared for the first time under Spaghetti Nostromo, referring to the movie ALIEN v. Ridley Scott (1980).