Ingredients
-
Butterfor frying
-
500 g minced meatbeef
-
1 pc onionfinely chopped
-
1 pc carrotin small cubes
-
100 g celery rootin small cubes
-
2.5 dl red wine
-
2.5 dl meat boullion
-
3 tbsp tomato paste
-
1 tsp pepper powder
-
1 pc bay leaf
-
1 tsp thymefinely chopped
-
saltupon need
-
pepperupon need
-
500 g macaronicooking in salted water
Directions
True Confidence
“Ghackets with Hörnli”, minced meat with macaroni- the Helvetian answer to Ragù alla Bolognese. 99 of 100 Swiss know the term “Ghackets with Hörnli”. This Swiss kitchen classic is a must. Even the smallest ones paddle the plates empty with great enthusiasm. It is astonishing, that the origins of this dish are almost unknown. No one has sung it, never was it mentioned in a document. Apparently, the minced meat and macaronis had always belonged to the kitchen, so that no one ever thought about it.
Steps
|
1
Done
|
Fry the meatButter in a frying pan. Fry the meat in portions for 3 minutes each, remove. |
|
2
Done
|
Vegetables and wineAdd the onion, the carrot and the celery, simmer for a short time. Add wine, bring to boil. |
|
3
Done
|
All other ingredientsAdd the bouillon and all the ingredients until and with the bay leaf. Add the thyme, simmer for about 30 minutes and season. |
|
4
Done
|
Macaroni cook and serveMacaroni cook in boiling salt water al dente, drain, serve with the meat This is either grated cheese or apple sauce (there is also a recipe in my blog). |
One Comment Hide Comments
Ghackets mit Hörnli ein Klassiker welcher ganz einfach in der Schweizerküche dazu gehört und öfters auch auf unseren Tisch kommt. Auch wenn wir oft asiatisch essen, ist dies immer wieder eine willkommen Abwechslung. Dein Rezept macht uns gerade gluschtig darauf.