Macaroni-Bolognese casserole
easy
105 mins
105 mins
Ingredients
- 1 Onion (approx. 80 g)
- 2 Garlic cloves
- 1 (approx. 120 g) stalk of celery
- 12 Stem(s) Sage
- 1/4 red, yellow and green peppers
- 1 (approx. 70 g) small tomato
- 2 TABLESPOONS Olive oil
- 500 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 package (500 g) strained tomatoes
- 1 TABLESPOON Tomato paste
- 250 g Macaroni
- 6 Eggs (size M)
- 1/2 l Milk
- 7-10 Tbsp grated nutmeg
- 75 g Gouda cheese
- 7-10 Tbsp Grease
Directions
- 1
Peel and finely dice the onion and garlic. Clean, wash and finely dice the celery. Wash sage, dab dry and remove stalks. Put 5 leaves aside, cut the rest into fine strips. Clean, wash, dab dry and cut into fine cubes. Wash tomato, dab dry and cut into slices.
- 2
Heat oil in a pan, fry minced meat in it, season with salt, pepper and paprika powder. Add onion, garlic, diced pepper and celery and fry for about 3 minutes. Stir in strained tomatoes, tomato paste and sage. Bring to the boil, cover and braise over medium heat for about 40 minutes, stirring occasionally. In the meantime prepare noodles in boiling salted water according to package instructions. Whisk eggs and milk, season with salt, pepper and nutmeg. Drain the noodles and let them drain. Grate the Gouda roughly. Season Bolognese with salt and pepper. Put the pasta and bolognese in a greased casserole dish, pour egg milk over it. Cover the casserole with tomato slices. Cover tomato slices with 1 sage leaf each.
- 3
Drain the noodles and let them drain. Grate the Gouda roughly. Season Bolognese with salt and pepper. Put the pasta and bolognese in a greased casserole dish, pour egg milk over it. Cover the casserole with tomato slices. Cover tomato slices with 1 sage leaf each. Sprinkle cheese on the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until the egg milk has completely set
Nutrition Facts
930 kcal
60 g
52 g
58 g
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