Bolognese casserole

Name: Bolognese casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Carrots; 100 g Celeriac; 1 small onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 400 g mixed minced meat; 2 TABLESPOONS Tomato paste; 150 ml Vegetable broth; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g pasta (e.g. rigatoni); 7-10 Tbsp Sweet peppers; 150 g Feta cheese; 6 Stem(s) Oregano; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Carrots
100 g Celeriac
1 small onion
1 Garlic clove
2 TABLESPOONS Olive oil
400 g mixed minced meat
2 TABLESPOONS Tomato paste
150 ml Vegetable broth
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g pasta (e.g. rigatoni)
7-10 Tbsp Sweet peppers
150 g Feta cheese
6 Stem(s) Oregano
7-10 Tbsp Grease

Directions

1
Peel and clean carrots and celery and cut them into small cubes. Peel and finely dice the onion. Peel and chop the garlic.
2
Heat the oil in a pan. Fry the minced meat for about 5 minutes until crumbly, then add the diced vegetables, onion and garlic and fry for another 2-3 minutes. Stir in tomato paste, add stock and tomatoes.
3
Season with salt, pepper and paprika and simmer covered for about 15 minutes.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Break the feta into pieces. Wash oregano, shake dry and chop the leaves of 4 stems into small pieces. Drain the noodles. Mix sauce, noodles and chopped oregano and season again.
5
Put the pasta in a greased casserole dish and sprinkle with feta. Bake the casserole in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes until the cheese is slightly browned.
6
Remove the casserole from the oven and garnish with the remaining oregano.