Macaronim

Makaronimössö is something that no one admits to making, but that chefs like to put in their homes. Unchanging but delicious, it combines two of the great loves of the Finns; minced meat and macaroni. See how my version of pasta is created.ketchup for serving portions

Smooth pasta with pasta sauceouml;ssö

Soak the ketchup and add to the pasta:

Aura cheese crumbles with Thai chilli sauce

Bring water (2 litres and 2 tbsp salt) to the boil. Cook the noodles until they are bulging and sieve.

The most time-consuming part of the noodles (as with most other minced meats) is the sautéing of the onion. People generally fiddle with the onion too much. Some people even put the minced meat and onion in the pan at the same time, so you can be sure the onion won’t get cooked.

Peel the onion and chop it as small as you can. Pour the cooking oil into the pan and pour over the onions. Start adding the onions to the pan and stir until the onions are liquid and turn a nice golden brown. The flavour then becomes concentrated and the onion takes on a sweet taste. This should take 5-10 minutes.

Add the minced meat and fry quickly until cooked through in a few minutes. Season generously. Mix the pasta and minced meat in a saucepan. Serve the pasta with ketchup.

The pasta with pasta is already a feast. You don’t smear ketchup on it, but crumble Aura cheese over the portions and drizzle a little sweet and spicy Thai chilli sauce over the top. It’s really good!