Directions
- 1Start med at hakke løg, hvidløg og persille helt fint.
- 2Svits løg til de bruner let i 30 gram smør og olivenolie ved middel varme.
- 3Bland oksekød, løg, persille, æg, hvidløg, rasp, 50 gram parmesanost og olivenolie.
- 4Ælt det hele godt sammen, så kødbollerne hænger sammen.
- 5Form kødbollerne to be medium-sized, not small.
- 6Svits kødbollerne i en dyb pande i 40 gram smør og olivenolie until they have a good crust on all sides.
- 7Fjern kødbollerne fra panden.
- 8Hæld fedtstof ud if it is burnt and black.
- 9Sæt spaghetti over and cook according to package directions.
- 10Hæld 400 ml fløde i panden.
- 11Bring the cream to a light simmer.
- 12Tilsæt 350 gram emmentalerost and 150 gram modnet havarti ost.
- 13Bland godt.
- 14Smag til with salt and pepper under stirring.
- 15When the cheese is melted, add the pasta and 1/2 dl of pasta water.
- 16Bland godt and toss together.
- 17Juster konsistens med pastavand if necessary.
- 18Kom kødbollerne back into the pan and gently toss them.
- 19Anret og server with parmesan and persille on top.
Ingredients
- 500 gram oksekød
- 2 løg
- 30 gram smør
- olivenolie
- salt
- peber
- 50 gram parmesanost
- 75 gram rasp
- 1 æg
- 1 håndfuld persille
- 3 fed hvidløg
- 400 gram spaghetti
- 350 gram emmentaler ost
- 150 gram modnet havarti ost
- 400 ml fløde
- 150 ml pastavand
- persille
- 40 gram smør
Equipment
dyb pandeske
Tips
- Do not make your pasta water too salty, as the dish can easily become too salty.
- Adjust the consistency of the sauce with pasta water if necessary.
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