Macaroni-Bolognese casserole

Name: Macaroni-Bolognese casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 250 g Macaroni; 7-10 Tbsp Salt; 1 small onion; 200 g Celeriac; 150 g Carrots; 2 TABLESPOONS Olive oil; 300 g mixed minced meat; 1 TABLESPOON Tomato paste; 250 g strained tomatoes; 2 TABLESPOONS Instant vegetable stock; 150 g cherry tomatoes; 1 collar Spring onions; 7-10 Tbsp black pepper; 25 g Butter or margarine; 2 TABLESPOONS Flour; 250 ml Milk; 100 g Cream processed cheese; 50 g grated gouda cheese; 7-10 Tbsp Parsley and chervil; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

250 g Macaroni
7-10 Tbsp Salt
1 small onion
200 g Celeriac
150 g Carrots
2 TABLESPOONS Olive oil
300 g mixed minced meat
1 TABLESPOON Tomato paste
250 g strained tomatoes
2 TABLESPOONS Instant vegetable stock
150 g cherry tomatoes
1 collar Spring onions
7-10 Tbsp black pepper
25 g Butter or margarine
2 TABLESPOONS Flour
250 ml Milk
100 g Cream processed cheese
50 g grated gouda cheese
7-10 Tbsp Parsley and chervil
7-10 Tbsp Grease

Directions

1
Prepare macaroni in boiling salted water according to the instructions on the packet. Peel the onion. Clean, wash, peel and finely dice the celery and carrots. Drain the pasta and let it drain.
2
Heat the oil in a large pan or pot and fry the minced meat until crumbly. Add onion, carrots and celery and fry briefly. Add tomato puree and sauté. Deglaze with 250 ml water and strained tomatoes, bring to the boil.
3
Stir in 1 tablespoon of stock, simmer for 10 minutes at low heat. Wash, clean and halve the tomatoes. Clean, wash and cut spring onions into rings. Add the tomatoes and spring onions to the mince mixture and cook for 2-3 minutes.
4
Season to taste with salt and pepper. Melt the fat in a saucepan. Sprinkle with flour and sauté while stirring. Gradually add milk and 250 ml water while stirring, bring to the boil. Add 1 tablespoon of stock, simmer for 5 minutes.
5
Melt the processed cheese while stirring, season to taste with salt and pepper. Grease a round casserole dish (26 cm Ø; 1.5 litres capacity). Layer macaroni and chopped sauce alternately in a circle.
6
Pour the béchamel sauce over it evenly. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Serve garnished with parsley and chervil.