Hörnli und ghackets

I’m sorry but I can’t translate this meal into English without taking away its Swiss pride. It’s Swiss and we need to keep it that way. Hörnli & Ghackets is the perfect comfort food to me. Simple, down-to-earth and just good food. Sometimes you need nothing more than that.

This is a classic in our household and guests love it too. Serve with some homemade apple sauce (which I didn’t make this time). I still don’t understand the combination with the apple sauce but it’s traditionally Swiss and it somehow goes well with it, I can’t deny it.

Servings: 4


  • 500g ground beef
  • 1 onion
  • 1 carrot
  • 2 dl red wine*
  • 3 dl beef broth
  • 4 tbsp tomato purée
  • 1 tsp paprika seasoning
  • 1 bayleaf
  • Salt, Pepper, Beef Seasoning
  • 500g Hörnli pasta

How to make Hörnli & Ghackets

Heat some oil in a pan. Season the beef with some seasoning of your choice (I love Oswald’s Rustica) and fry beef until brown, remove from the pan and set aside.

Peel onion and carrot and cut into cubes. Fry the vegetables in the same pan. Add wine and bring to the boil. Add broth, tomato puree, paprika, bay leaf and the meat, cover and simmer for about 45 minutes. If you’re in a hurry, 30 minutes will do too but I like to cook for longer if possible. Add salt and pepper to taste.

Cook the pasta in boiling and salted water al dente, drain and serve with the meat.

*I recommend using a nice red wine so you can cook and have a glass while doing so.

Did you make this recipe?
I’d love to hear how it turned out for you! Leave a comment below and share a picture of your meal on Instagram with the hashtag #butterbunsandbasil

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