Imagine the flavours of lasagne but just so much lazier, and that is Spaghetti Pie! We like to use our peri peri blend to give it a kick, but use any mixed dried herbs if you prefer. Leftovers are almost better!
Serves 4-6 generously
500g packet spaghetti
2 tbsp olive oil
500g beef or pork mince
1 large onion, finely chopped
3 cloves garlic, crushed
1 tbsp peri peri blend (or dried herbs)
1 glass red wine
1 tin whole tomatoes, blended
salt and pepper
300ml creme fraiche
3 eggs, beaten
big handful of grated parmesan
Heat the oil and gently fry the onion until soft. add the garlic and cook for a couple of minutes.
Remove from the pan and fry the meat until browned.
Add the peri peri and fry for a moment, then add back the onion and garlic and pour in the tinned tomatoes and wine. Bring to the boil, then simmer for about an hour.
Beat together the creme fraiche, eggs and cheese, then stir into the meat. Season.
Cook the spaghetti until just tender, then add to the sauce.
Place in a greased shallow dish or cake tin (about 22 cm diameter) and bake in a medium oven for about 40 minutes.
Serve with salad.
(heat 6/10)
The classic mix of North Africa and South Med. We have given you a very traditional cooking method, but this is such a versatile blend that we use it in everything: spicy bolognese, spicy lentil casserole, spicy pizza base. Sometimes you’ll just need a spoonful to really lift a dish! Buy 150g in one of our special storage pots, or pick up the same size refill bag if you have your own container. Visit our cookbook section for other recipe ideas.