Two of my favourite things in one dish!? What is this sorcery. So I asked you guys to vote on my supper and thank my lucky stars you voted for this Sicilian Spaghetti Cake. I was just going to make regular spaghetti bolognese but this is much more interesting. So here you go, this is going to be your new favourite SpagBol recipe.

You’re welcome.

INGREDIENTS:

• Olive oil for cooking
• 250g mince (I used ostrich as usual)
• 1/2 onion
• 2 cloves garlic, chopped
• 2 bay leaves
• 1 tsp thyme
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp salt
• 2 tsp chilli flakes
• 1 tin chopped tomato, blended
• handful of spinach, chopped
• 250g spaghetti, cooked and drained
• 3 eggs
• 200ml milk
• cheese for the top
• round springform pan or pie dish

METHOD:

1. Add some oil to a wide bottomed pot, sauté your chopped onion, then add the garlic and mince.
2. Break up the mince and cook until dry.
3. Add the bay leaves and herbs – I used all dry herbs since that is what I had but don’t sweat it if you don’t have all of them. Oregano is a good place to start or Italian mixed herbs. Fresh basil is also a winner.
4. Add the blended chopped tomato and a teensy bit of liquid if needed. The liquid should juuust cover the mince.
5. All the mince to cook and the sauce to reduce. Add the chopped spinach and take off the heat.
6. Add the cooked spaghetti to the mince, then beat the eggs with the milk and add it to the spagbol mixture. Allow this mixture to cool and thicken (like carbonara).
7. Grease a pie dish or a round springform pan with olive oil, empty the contents into your dish of choice and top generously with grated cheese. Mine leaked a teensy bit (literally a tablespoon worth of liquid) so I put it on a tray before putting it into the oven. You can also line it with foil if you really want to.
8. Bake at 190ºC for 20 – 30 minutes until set and golden on top. Put your grill on for a few minutes if you like it extra golden and crispy.

Tips:

I’ve added this to my highlights on Instagram if you want to see how I made it!