Spaghettini met gehakt en schapekaas

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  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

5 eetlepels olie
1 fijngesneden ui
2 fijngesneden teentjes knoflook
150 gesneden soepgroenten
500 gr half-om-half gehakt
1 pak gezeefde tomaten (5 dl)
1 mespunt suiker
1 theelepel gedroogde tijm
1 blaadje laurier
3 dl rode wijn
2 dl runderbouillon (van tablet)
zout, cayennepeper
2-3 eetlepels crème fraîche
500 gr spaghettini
100 gr verbrokkelde feta

Bak de ui en de knoflook zachtjes ± 10 minuten in 2 eetlepels olie.
Voeg de soepgroenten toe en roerbak op hoog vuur ± 5 minuten.
Bak het gehakt rul in 2 eetlepels olie en voeg het soepgroentemengsel, de
tomaat, suiker, tijm, laurier, wijn, bouillon, zout en cayennepeper toe.
Breng de saus aan de kook en laat die onder af en toe roeren afgedekt ±
30 minuten koken.
Verwijder de laurier en roer de crème fraîche erdoor.
Kook intussen de pasta in ruim kokend water met 1 eetlepel olie en zout volgens
de gebruiksaanwijzing beetgaar.
Doe de pasta in een schaal, schep de saus erop en bestrooi met de feta.