Bucatini casserole all'amatriciana

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4.8 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 Onion
  • 2 Garlic cloves
  • 1 red chilli pepper
  • 50 g streaky smoked bacon
  • 1 TABLESPOON Oil
  • 400 g minced beef
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Sugar
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (850 ml) Tomatoes
  • 350 g Pasta (e.g. bucatini)
  • 125 g Mozzarella
  • 100 g Gouda (play)
  • 2 TABLESPOONS Butter
  • 2 TABLESPOONS Flour
  • 200 ml Milk
  • 100 g Whipped cream

Directions

  1. 1

    Peel and finely dice the onion and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Finely dice the bacon.

  2. 2

    Fry the bacon in a large pan without fat until crispy and remove. Add oil to the bacon fat, heat up. Fry the minced meat in it until crumbly. Fry onions, garlic and chilli briefly. Season with salt and pepper.

  3. 3

    Stir in tomato paste and sweat briefly. Deglaze with tomatoes and juice, bring to the boil and simmer for 8-10 minutes. Mash the tomatoes.

  4. 4

    Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Cut mozzarella into thin slices. Grate Gouda roughly.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the béchamel sauce, heat butter in a pot. Dust with flour and sauté lightly while stirring. Stir in milk and cream.

  6. 6

    Bring to the boil and simmer for about 1 minute, stirring continuously. Season to taste with salt and pepper.

  7. 7

    Drain the pasta and put it back into the pot. Stir the bacon into the chopped tomato sauce. Season with salt, pepper and sugar. Mix the sauce well with the noodles. Pour into an ovenproof dish. Pour béchamel sauce evenly over it.

  8. 8

    Cover with mozzarella, sprinkle with gouda. Bake in a hot oven for 20-25 minutes.

Nutrition Facts

KCAL
970 kcal
CARBS
78 g
FATS
47 g
PROTEINS
51 g