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5.0 from 24 votes

Ghackets mit Hörnli (Swiss Macaroni with Meat Sauce)

Ghackets mit Hörnli is a winter-perfect Swiss macaroni with meat sauce. This comforting Alpine dish is traditionally served with applesauce, though you can enjoy it after your meal as dessert rather than together if you feel inclined.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 607 kcal
Course: Main Course
Cuisine: Swiss

Ingredients

  • 1 tablespoon unsalted butter or vegetable oil
  • 1 medium onion, finely diced
  • 1 carrot, peeled and finely diced
  • 2 stalks celery, trimmed and finely diced
  • 1 pound (450 grams) ground beef
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ cup (125 ml) red wine
  • 1 cup (250 ml) beef broth or stock
  • Kosher salt and freshly ground black pepper
  • 1 pound (450 grams) dried elbow macaroni or hörnli
  • 2 cups (425 grams) applesauce (optional)
  • Freshly grated Gruyère or Parmesan for garnish (optional)

Instructions

    Cup of Yum
  1. Heat the butter or oil in a large skillet with a lid or other wide pan with a lid over medium heat. Add the onion, carrot, and celery. Sauté until mostly softened and the onions begin to turn translucent, about 5 to 7 minutes.
  2. Add the ground beef and cook, stirring to break it apart with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste, paprika, bay leaf, and dried thyme until incorporated. Add the red wine, stir to dissolve the tomato paste and deglaze the pan. Cook for a few minutes until the wine reduces and mostly evaporates, then add the beef broth and season with salt and pepper.
  3. Bring the mixture to a boil, then cover, reduce the heat and simmer, stirring occasionally, for about 30 minutes or until most of the liquid has reduced. Adjust seasoning if necessary, and remove the bay leaf.
  4. Meanwhile bring a large pot of salted water to a boil, add the macaroni and cook until al dente. Drain the macaroni and divide it between 4 serving plates or shallow bowls.
  5. Top each serving of macaroni with meat sauce, garnish with grated cheese and serve with applesauce on the side if desired.

Notes

  • Freeze leftover meat sauce in freezer bags or airtight freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.
  • To reheat leftover meat sauce, add sauce to a small saucepan or skillet and add a few drops of water or broth to remoisten it. Reheat on medium-low heat. It may dry out when reheating if you don't add a little liquid back into it.
  • If you are missing the celery and/or carrots you could still make a delicious meat sauce without them, but the sauce will be a bit less flavorful and robust.
  • Eating the applesauce with the ghackets mit hörnli is traditional in Switzerland but like anything it's also personal preference. I enjoy eating the applesauce afterwards as dessert, but you can try bites together with the macaroni and meat sauce.
  • Adapted from Betty Bossi

Nutrition Information

Calories 607kcal (30%) Carbohydrates 92g (31%) Protein 25g (50%) Fat 15g (23%) Saturated Fat 6g (30%) Monounsaturated Fat 1g Cholesterol 78mg (26%) Sodium 1204mg (50%) Potassium 827mg (24%) Fiber 2g (8%) Sugar 60g (120%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 607

% Daily Value*

Calories 607kcal 30%
Carbohydrates 92g 31%
Protein 25g 50%
Fat 15g 23%
Saturated Fat 6g 30%
Monounsaturated Fat 1g 5%
Cholesterol 78mg 26%
Sodium 1204mg 50%
Potassium 827mg 18%
Fiber 2g 8%
Sugar 60g 120%

* Percent Daily Values are based on a 2,000 calorie diet.