Macaroni Bolognese cake
easy
60 mins
60 mins
Ingredients
- 50 g Celery
- 75 g Carrots
- 1 Onion
- 1 Garlic clove
- 1 TABLESPOON Olive oil
- 350 g mixed minced meat
- 1 tsp curry powder
- 1 TEASPOON Tomato paste
- 1 can(s) (425 ml) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 g Macaroni
- 2 Eggs (size M)
- 100 g Schmand
- 75 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 100 g Gouda cheese
- 50 g Rocket
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean, wash and slice the celery. Peel and wash the carrot, halve it lengthwise and cut into slices. Peel and finely chop the onion. Peel garlic and chop finely
- 2
Heat the oil in a pan. Fry the minced meat for about 5 minutes until crumbly, then add curry, onion, celery, carrots and garlic. Stir in tomato paste and fry briefly. Deglaze with tomatoes and simmer covered for about 20 minutes until it is very viscous. Season 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 cream, season with salt, pepper and nutmeg. Grate cheese. Cover springform pan (26 cm Ø) tightly with aluminium foil. Grease the mould. Drain the pasta and put 2/3 into the springform pan. Place the remaining noodles on the rim. Pour 2/3 of the egg cream over the noodles and sprinkle with cheese. Pour on the minced sauce. Pour the rest of the egg cream over the macaroni cake and onto the edge. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes
- 4
Wash the rocket, shake dry. Take the finished cake out of the oven, let it rest for about 5 minutes and carefully remove from the mould. Cut into pieces and sprinkle with rocket
Nutrition Facts
520 kcal
42 g
28 g
25 g
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