Spaghetti nests with minced meat and tomatoes
There's every chance that this pasta will be the most beautiful of all that you've ever cooked. All thanks to the shape: nests of spaghetti stuffed with juicy minced meat look extremely appetizing. And if you add grated parmesan, fresh basil leaves and sun-dried tomatoes, you'll want to eat a double portion!
How to cook Spaghetti nests with minced meat and tomatoes
Step 1

In a heated frying pan with vegetable oil, fry the vegetables until golden brown.
Step 2

Combine the fried vegetables with the minced meat, add salt and mix thoroughly.
Step 3

Place the dry pasta in a frying pan, leaving a little space between the nests, and place a ball of minced meat in each.
Step 4

Mix tomato paste with water and pour the mixture over the spaghetti nests until the liquid covers them.
Step 5

Cover the pan with a lid and place it on high heat. As soon as the tomato mixture boils, reduce the heat to low and cook for another 20 minutes.
Spaghetti nests with minced meat and tomatoes - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Czech style pork knuckle
The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro
Adyghe cheese at home
Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.
Chicken Gizzard Salad
A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to