Ingredients

500g spaghetti
20g butter
Minced tomato sauce:

500 g ground beef
1 onion
20g olive oil
400 g pureed tomatoes
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
pinch of sugar
1 tsp Flor de Sal
¼ tsp black pepper
1 tsp balsamic vinegar, dark

Alfredo sauce:

2 cloves of garlic
50g cream
1 ½ tsp salt
1 tsp black pepper
400 g double cream cheese
100 g sour cream
40g butter
40 g Parmesan, grated

aside from that:

200 g grated mozzarella

preparation

Cook spaghetti on the stove according to instructions, drain, rinse with hot water and stir in butter, place half of the spaghetti in a greased baking dish.

We used the round stoneware from Pampered Chef here.

Fry the minced meat in the pan until crumbly.

Place onion halves in mixing bowl, 5 seconds | Crush level 5. Use the spatula to push everything off the edge.

Add oil, 3 minutes | 120°C | Sauté on level 1.

Add the pureed tomatoes, herbs, sugar, balsamic vinegar, salt & pepper, as well as the fried ground beef, everything for 10 minutes | 100°C | Left rotation | Let it simmer on level 1 and transfer.

Rinse mixing bowl. Preheat the oven to 175°C top and bottom heat.

For the Alfredo sauce:

Place garlic cloves in mixing bowl, 3 seconds | Crush level 6. Use the spatula to push everything off the edge.

Add cream, salt & pepper, 3 minutes | 100°C | Bring to the boil on level 1.

Add cream cheese, sour cream and butter, another 5 minutes | 100°C | Cook on level 1, then add parmesan, 30 seconds | Stir in level 2.

Spread the Alfredo sauce over the spaghetti and add the remaining spaghetti on top.

Pour the minced meat and tomato sauce over it and sprinkle with mozzarella.

Bake in the oven for about 35 minutes until the cheese is lightly browned and melted.