Summary

Ingredients

• 500 g minced meat, mixed
• 750 g creamed spinach (minis)
• 1 onion (s)
• 1 tablespoon horseradish (cream horseradish)
• 1 tablespoon mustard, medium hot
• 100 ml milk
• 1 pinch (s) nutmeg
• salt and pepper
• 1 cup crème fraîche or sour cream
• 500 g spahetti
• water (salt water)

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Instructions

1. First the minced meat is fried together with the finely chopped onion. Meanwhile, the whole thing is seasoned with a pinch of salt and pepper. If the minced meat is nice and crispy brown, I add the creamed spinach (the minis can go frozen in the pan, if I only have a block of creamed spinach, I defrost it beforehand). Bring the whole thing to the boil briefly. If the sauce is too dry, add a little milk.
2. Now I season with a tablespoon of cream horseradish (if you like it spicier, you can also use normal table horseradish), a tablespoon of medium-hot mustard and a little nutmeg. Then I stir in a mug of crème fraiche (or sour cream) and let everything simmer a little longer. Meanwhile, cook the spaghetti in plenty of salted water and serve with the sauce.
3. It may well be that at the end you have to season a bit more with salt, because in my experience the spinach always swallows a bit of the seasoning.