Macaroni-Bolognese casserole

Name: Macaroni-Bolognese casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 200 g Carrots; 2 TABLESPOONS Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 can(s) (425 ml) chunky tomatoes; 1 TABLESPOON Tomato paste; 1-2 TEASPOONS dried herbs of Provence; 200 g Pasta (e.g. macaroni); 75 g Gouda cheese; 125 g Mozzarella cheese; 7-10 Tbsp Basil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
200 g Carrots
2 TABLESPOONS Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 can(s) (425 ml) chunky tomatoes
1 TABLESPOON Tomato paste
1-2 TEASPOONS dried herbs of Provence
200 g Pasta (e.g. macaroni)
75 g Gouda cheese
125 g Mozzarella cheese
7-10 Tbsp Basil

Directions

1
Peel and finely dice the onion and garlic. Peel, wash and finely dice the carrots. Heat the oil in a pan and fry the minced meat in portions, seasoning with salt, pepper and paprika.
2
Take it out. Sauté onion, garlic and carrot cubes in the frying fat. Add the minced meat and mix well. Stir in the tomatoes, tomato paste and herbs. Bring to the boil, cover and braise over medium heat for about 40 minutes, stirring occasionally.
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Drain and allow to drain. Coarsely grate Gouda cheese and cut mozzarella into slices. Season bolognese with salt and pepper.
4
Place the pasta and bolognese in an ovenproof casserole dish and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Remove, garnish with basil and serve immediately.