Swiss Mince with Macaroni and Apple Sauce — in 25 Minutes
Mince is browned hard with onion, simmered with stock and tomato purée into a glossy sauce and served with macaroni. Apple sauce comes with it. Ready in 25 minutes and costs around 3 CHF per person.
Ghackets mit Hörnli is the meal almost every Swiss child knows — and that many adults still like best. It is quick, cheap and needs nothing you would not already have. The one thing that makes it better or worse: how hard you brown the mince.
Ingredients
- 500 g Minced beef (beef or mixed)
- 400 g Macaroni
- 1 piece Onion
- 1 clove Garlic clove
- 2 tbsp Tomato purée
- 3 dl Beef stock
- 1 tbsp Flour
- 1 tbsp Clarified butter
- 1 tsp Salt
- Pepper
- 1 tsp Dried marjoram (optional)
To serve
- 400 g Apple sauce
Method
- 1
Cook the macaroni
Cook the macaroni in plenty of salted water until al dente, following the packet. They take about as long as the sauce.
- 2
Brown the mince
Heat the clarified butter in a wide pan until very hot. Add the mince and fry for 5 minutes without stirring too early — it should brown properly, not go grey.
- 3
Add the onion
Finely chop the onion and garlic, add to the meat and fry for 2 minutes. Season with salt and pepper.
- 4
Start the sauce
Add the tomato purée and flour and fry for 1 minute. Deglaze with the stock, scraping the browned bits off the base of the pan.
- 5
Reduce
Simmer uncovered over medium heat for 8 to 10 minutes, until the sauce is glossy. Season with marjoram, salt and pepper.
- 6
Serve
Drain the macaroni and serve alongside the mince. Put the apple sauce on the table in a bowl.
Tips
- Put the mince into a properly hot pan and leave it alone for the first few minutes. Stir straight away and you get grey, boiled meat instead of roasted flavour.
- The mince doubles and freezes well — the sauce keeps three months. Cook the macaroni fresh when you serve it.
- To slip in some vegetables, finely grate a carrot and add it with the onion. Children usually do not notice.
What can I substitute?
For the vegetarian version. Squeeze it out well and brown it just as hard, otherwise the roasted flavour is missing.
Any short pasta works. Hörnli are traditional because they hold the sauce well.
Works just as well, and is the right choice for the vegetarian version anyway.
Raw grated apple with a little lemon is a fresh, quick alternative.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why is Ghackets eaten with apple sauce?
The sweetness and acidity of the apple sauce balance the rich, salty meat. The pairing is so firmly established in Switzerland that many children do not consider the dish complete without it.
Which mince should I use?
Beef mince gives the strongest flavour; mixed beef and pork comes out juicier. Both work. Look for around 15 percent fat — very lean mince turns dry.
How do I make Ghackets milder for children?
Leave out the garlic and marjoram and season with just salt and a little pepper. A teaspoon of cream at the end makes the sauce milder and creamier still.
Can I prepare Ghackets mit Hörnli in advance?
The sauce yes — it tastes even better the next day and keeps three days in the fridge. Cook the macaroni fresh, otherwise it keeps absorbing liquid and turns soft.
What does Ghackets mit Hörnli cost per person?
With Swiss mince from Migros or Coop, roughly 3 to 3.50 CHF per person. That makes it one of the cheapest hot meals you can put on a family table.
