Jonas wanted to make the köttfärssås (meat sauce) that he remembered his mother making when he was a child, so he got out our Swedish cookbook, Rutiga Kokboken (trans. the checkered cookbook). The recipe was simple, but required some conversions to metric measurements.

The end result, served over spaghetti, had flavor but was a bit too salty. We think the extra salt probably originated in the bullion cubes. American bullion must be saltier than its Swedish counterpart. Served over spaghetti.

Some of the ingredients for köttfärssås	Julia peeling garlic
A strangely oriented photo of the completed meal, including bread and olive oil

Recipe source: Rutiga Kokboken