Venetian Style Spaghetti

For the Venetian style spaghetti, first cook the spaghetti al dente in salted water according to the package instructions.

Then wash and slice the mushrooms and sauté in 1 tablespoon of olive oil for about 5 minutes. Remove from the pan and set aside. Now also peel the shallot, cut into small cubes and press the garlic. Sauté both in 1 tablespoon of olive oil.

Now add the minced meat and brown it. Add tomato paste and diced fresh tomatoes to the sauce and deglaze with a dash of red wine. Then stir in the mushrooms, which have been set aside, and the canned tomatoes, including their juice.

Season the sauce with spices, salt and pepper. Finally, stir in only the flour and the egg.

Pour the cooked spaghetti together with the sauce into a greased baking dish and spread the ham cut into coarse strips on top. Also sprinkle grated Parmesan and Edam over the casserole and drizzle with olive oil.

Bake in the preheated oven at 200 °C for about 15 minutes and sprinkle the Venetian style spaghetti with oregano a few minutes before the end of the baking time.

Preparation Tip:

With the Venetian spaghetti, fresh green leaf salad tastes delicious!

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