Macaroni pasta

The macaroni box is Finland’s national dish. The dish is made in many different styles; the pasta is prepared to three different degrees of doneness, giving the dish a nice flavour. 2 tablespoons balsamic 1 teaspoon white pepper 1/2 teaspoon nutmeg salt, pepper and sugar: It’s a good idea to make a generous amount of pasta at a time. It only gets better when it’s cooked in a pan in the future.

In a large saucepan, bring 2 litres of water to the boil. Add 1 tablespoon of salt.

Divide the pasta into three parts. When the water boils, throw 1/3 of the macaroni into the water. Boil for 3 minutes, then the next third of the pasta=3 minutes and the last third of the pasta=3 minutes. This gives you macarons of three different degrees of doneness. Drain off the water and add the onions.

As the pasta cooks, add the onions to the pan and start sautéing. When the onions have browned (about 10min), season with 1 tsp sugar.

Add the minced meat in the pan in thin pieces. Fry for a while (no need to cook it in time) and season with salt, tomato puree, balsamic vinegar and pepper.

Break the eggs in a bowl, whisk in the milk, nutmeg, 1 tsp sugar and white pepper.

Stir in the pasta and meat. Pour into the baking dish. Smooth and seal well. Spoon the egg milk evenly into the baking dish so that the pasta is just covered.

Bake the pasta in a 190°C oven for 35-40 minutes.

Bake the pasta dish in the oven for 35-40 minutes.