Spaghetti with Veal and Mushrooms au Gratin
- 1 1/2 lb (675 g) white mushrooms, quartered
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp butter
- 1/2 lb (225 g) ground veal
- 1 can (5 ½ oz/156 ml) tomato paste
- 4 cups (1 litre) chicken broth
- ½ cup (23 g) flat-leaf parsley, finely chopped
- 3/4 lb (340 g) spaghetti
- 6 oz (170 g) semi-firm washed-rind cheese, cut into four slices
- In a pot over high heat, brown the mushrooms, onion and garlic in the butter. Add the meat and cook, breaking it up with a wooden spoon, until just cooked. Add the tomato paste and cook for 1 more minute, stirring constantly.
- Add the broth and bring to a boil. Simmer for 30 minutes or until the liquid has reduced by half and has thickened slightly. Sprinkle with the parsley. Season with salt and pepper.
- Meanwhile, in a large pot of salted boiling water, cook the spaghetti until al dente. Drain. Transfer the pasta to the meat sauce and toss to coat well. Adjust the seasoning.
- With the rack in the middle position, preheat the oven’s broiler.
- On a baking sheet, place 4 oven-safe bowls. Divide the pasta among the bowls and top with a slice of cheese (see note). Broil for 3 to 4 minutes or until the cheese has melted. Serve with a green salad, if desired.
If you’re not eating right away, you can refrigerate the bowls at this stage. When you’re ready, simply pop them in the oven.