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Hungarian Baked Spaghetti
Harris Family, Bethesda, MD
“Hungarian Baked Spaghetti, also known as Grandma’s Baked Spaghetti, is a family recipe now in its fourth generation. During the Depression, the recipe provided a filling and tasty meal
for the family.”
Mabel Harris
INGREDIENTS Serves 8
8 ounces bacon, cut into 3⁄4-inch pieces
1 yellow onion, chopped
1 1⁄2 tablespoons sweet paprika
1⁄2 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste
1 (30-ounce) can tomato sauce
1 pound angel hair pasta, bro- ken in half
1 pound cheddar cheese, cut into 1⁄2-inch cubes
PREPARATION
1. Preheat oven to 325°F.
3.
a slotted spoon, transfer the bacon and onion to a bowl. Keep the bacon grease in the pan.
Return the pan to medi-
um heat, add the paprika, salt and pepper and cook, stirring, until a paste forms, 3 to 4 minutes. Return the bacon and onion to the pan and stir in the tomato sauce. Bring to a very gentle sim- mer, then cover and simmer for 15 minutes. Adjust the seasoning with salt and pepper.
Meanwhile, in a pot of boil- ing, salted water, cook the angel hair pasta according to the instructions on the package until al dente. Drain well.
Working in 2 batches for easier mixing, in a large bowl, combine the pasta, tomato sauce and cheese. Transfer to a large baking dish. Bake until bubbly and browned, 40 to 45 minutes.
2. In a saucepan over medium heat, fry the bacon, stir- ring occasionally, until it is about half cooked, about
5 minutes. Add the onion and cook, stirring occa- sionally, until the onion is softened and the bacon is fully cooked but not crispy, 5 to 7 minutes more. Using
4.
5.
118 – TASTE OF HOME