Bolognese macaroni cake
very easy
75 mins
75 mins
Ingredients
- 100 g Carrots
- 75 g Celeriac
- 50 g Leeks (from the light part)
- 1 Onion
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 400 g mixed minced meat
- 1 TEASPOON Tomato paste
- 1 package (500 ml) chunky tomatoes
- 4 Stem(s) Thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 350 g Macaroni
- 2 Eggs (size M)
- 100 g Schmand
- 75 g Milk
- 7-10 Tbsp grated nutmeg
- 100 g Gouda cheese
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel carrots and celery and cut into small cubes. Clean, wash and finely dice the leek. Peel and finely dice the onion. Peel and chop garlic
- 2
Heat the oil in a pan. Fry the minced meat for about 5 minutes until crumbly, then add onion, celery, leek, carrots and garlic. Stir in tomato paste and fry briefly. Deglaze with tomatoes and simmer covered for 15-20 minutes until very thick. Wash the thyme, shake dry and chop the leaves coarsely, add to the sauce. Season the sauce with salt and pepper
- 3
Prepare the pasta in boiling salted water according to the instructions on the packet. Whisk eggs, sour cream and milk, season with salt, pepper and nutmeg. Grate cheese. Grease a springform pan (26 cm Ø) and cover it tightly with aluminium foil on the outside
- 4
Drain the noodles and spread them on the bottom and on the edge of the springform pan. Pour 2/3 of the egg milk over the noodles and sprinkle with 50 g cheese. Pour the minced sauce on top. Pour the rest of the egg milk onto the edge of the pasta. Sprinkle the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes
- 5
Take the finished cake out of the oven, let it rest for 5-10 minutes and carefully remove it from the mould. Cut into pieces. Rocket tastes good with it
- 6
with 8 servings:
- 7
Waiting time approx. 10 minutes
Nutrition Facts
430 kcal
37 g
21 g
22 g
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