- Olive oil - 1 st. a spoon
- Bow - 1 piece
- Garlic - 2 Teeth
- Sausages - 250 Grams
- Tomato paste - 160 grams
- Shredded tomatoes - 400 Grams
- Salt, pepper, sugar - - To taste
- Spaghetti - 400 Grams
- Feta cheese - 60 Grams
- Parmesan Grated - 1/4 Cups
- Mozzarella grated - 1 cup
Onion cut into small cubes, garlic squeezed. Fry onions with garlic on medium heat in olive oil until a pleasant aroma and soft onion (about 4-5 minutes). Sausages are cut into small cubes and add to onions and garlic. Stirring, fry 3-5 minutes until the sausages are ready. Once the sausages are ready, add the tomato paste. Stir and cook for 2-3 minutes until the paste thickens. Finally, add the crushed tomatoes (I buy already canned, but you can even rub yourself fresh tomatoes), salt, sugar and pepper. Stir and cook until the desired consistency of the sauce - I love a fairly liquid dish, so I cook literally 4-5 minutes on a small fire. Meanwhile, boil the spaghetti to the al dente state. We mix the prepared spaghetti into the sauce. Stirring. Form for baking lightly sprinkle with oil or non-stick spray. Spread it with our spaghetti with sauce, sprinkle with feta cheese (this cheese crumbles well, so it does not need to be grated - just crumble with your fingers). Then lay out a layer of grated mozzarella. Finally, we sprinkle all the parmesan cheese on top. If desired, you can sprinkle some more with Italian spices. Bake for 25-30 minutes at 180 degrees. We get out of the oven, lightly cool, cut into squares and serve. Buon appetito!
Servings: 8