Alright my loves, listen up! My name's LEEZA JOHAN, and I've got a recipe that's an absolute lifesaver after a long day – it's proper comfort food, this. I'm talking about my Creamy Baked Spaghetti. It's the kind of dish that warms you from the inside out, and it's dead easy to make. My grandkids absolutely adore it, and I reckon yours will too. So grab a cuppa, get your apron on, and let's get cooking!"
LEEZA JOHAN'S Creamy Baked Spaghetti
This recipe is a bit of a cheat's dinner, but don't tell anyone! It's rich, creamy, and satisfying. Perfect for a chilly evening when you just want something hearty and delicious.
Ingredients:
1 large onion, finely chopped
2 cloves garlic, crushed
400g beef mince (or veggie mince if you prefer!)
1 tin of chopped tomatoes (400g)
1 tablespoon tomato puree
1 teaspoon mixed herbs
Salt and black pepper to taste
300g dried spaghetti
50g butter
50g plain flour
600ml milk
150g strong cheddar cheese, grated
A handful of fresh parsley, chopped (optional, for a bit of colour)
Instructions:
Get a large saucepan on a medium heat and add a glug of oil. Chuck in the chopped onion and cook until it's soft and translucent – don't let it brown! Add the crushed garlic and cook for another minute until you can smell that lovely aroma.
Add the beef mince to the pan. Break it up with a wooden spoon and cook until it's browned all over. Drain off any excess fat if you think it needs it.
Stir in the chopped tomatoes, tomato puree, and mixed herbs. Season with a good pinch of salt and a twist of black pepper. Bring it all to a gentle simmer and let it bubble away for about 20 minutes. The longer you cook it, the richer the flavour will be!
While the sauce is bubbling, get another pan of water on the boil. Add the spaghetti and cook according to the packet instructions. You want it al dente, so a little bit of bite is perfect. Drain it well once it's cooked.
Now for the creamy cheese sauce! In a separate saucepan, melt the butter over a medium heat. Stir in the plain flour and cook for a minute, stirring constantly to make a paste (this is called a roux, fancy, eh?).
Gradually whisk in the milk, a little at a time, making sure there are no lumps. Keep whisking until the sauce is smooth and has thickened nicely.
Take the pan off the heat and stir in about three-quarters of the grated cheddar cheese. Season with salt and pepper.
Preheat your oven to 180°C (160°C fan).
Right, time to assemble! Get a large ovenproof dish. Mix the cooked spaghetti with the meat sauce until it's all coated. It's a bit of a messy job, but worth it!
Pour the cheesy white sauce over the top of the spaghetti mixture, making sure it gets into all the nooks and crannies.
Sprinkle the remaining cheddar cheese over the top.
Pop it in the preheated oven for about 20-25 minutes, or until the top is golden brown and bubbling.
Let it sit for a few minutes before serving. A sprinkle of fresh parsley on top makes it look ever so nice.
There you have it! A proper, hearty meal that's perfect for the whole family.
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