Bolognese cake with penne

Name: Bolognese cake with penne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 100 g streaky smoked bacon; 2 (approx. 250 g) Carrots; 1 Onion; 1 Garlic clove; 3 Branches of rosemary; 2 TABLESPOONS Olive oil; 400 g mixed mince; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) cherry tomatoes; 250 g Penne; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 100 g Pecorino cheese (piece; alternatively parmesan); 4 Eggs (Gr. M); 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

100 g streaky smoked bacon
2 (approx. 250 g) Carrots
1 Onion
1 Garlic clove
3 Branches of rosemary
2 TABLESPOONS Olive oil
400 g mixed mince
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) cherry tomatoes
250 g Penne
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
100 g Pecorino cheese (piece; alternatively parmesan)
4 Eggs (Gr. M)
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Cut the bacon into small cubes. Peel, wash and finely dice carrots. Peel onion and garlic and also dice finely. Wash the rosemary, dab dry and chop the needles finely.
2
Heat the oil in a large frying pan. Fry the bacon in it. Add mince and fry until crumbly. Add onion, garlic, carrots and rosemary and stir-fry for 2-3 minutes. Stir in tomato paste and sauté briefly.
3
Add the tomatoes and juice, bring to the boil and simmer at low heat for about 20 minutes while stirring.
4
Put the noodles in 2-3 l boiling salted water (approx. 1 teaspoon salt per litre) and cook according to the instructions on the packet. Grate pecorino finely. 3⁄4 Whisk pecorino and eggs. Season with salt and pepper. Drain the pasta and let it drain.
5
Season the minced sauce with salt, pepper and 1 pinch of sugar. Mix noodles and minced sauce and let cool for 5 minutes.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and wrap with aluminium foil (see below). Mix the minced noodle mixture and the whisked eggs.
7
Pour into the mould, sprinkle with the rest of the pecorino and bake in a hot oven for 30-35 minutes. Allow to cool briefly, then carefully remove from the mould.