Macaroni casserole with minced lamb
easy
90 mins
90 mins
Ingredients
- 250 g Macaroni
- 7-10 Tbsp Salt
- 2 medium-sized onions
- 1/2 bunch Thyme, marjoram and rosemary
- 185 g paprika-filled olives
- 650 g minced lamb (leave to the butcher to turn)
- 3 TABLESPOONS Oatmeal
- 2 Eggs
- 200 g Fresh cream
- 7-10 Tbsp black pepper
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Olive oil
- 2 Garlic cloves
- 1/8 l dry red wine
- 1/2 package (250 g) strained tomatoes
- 2 TABLESPOONS sauce thickener
- 1/2 TEASPOON Sugar
- 1/2 bunch Spring onions
- 5 medium-sized tomatoes
- 7-10 Tbsp Grease
Directions
- 1
Cook the macaroni in boiling salted water for 10-12 minutes. Peel and finely dice onions. Wash herbs, drain and chop finely. Dice olives finely as well. Knead minced meat, onions, oat flakes, eggs, 1/2 cup crème fraîche, herbs and olives. Season to taste with salt, pepper and nutmeg. Heat the oil and fry the minced meat in portions. Remove and put aside. Peel the garlic, press it through a garlic press or chop it finely and fry it in the frying fat until transparent. Deglaze with wine, stir in strained tomatoes and the remaining crème fraîche. Stir in the sauce thickener and bring to the boil. Season with salt, some sugar and pepper. Mix with the minced meat. Drain the macaroni on a sieve and let it drain. Clean and wash the spring onions and tomatoes. Onions in approx. 5 cm long pieces, tomatoes in slices. Alternately layer macaroni and lamb mince sauce in a greased casserole dish. Finish with minced meat. Spread the tomatoes and spring onions on top, brush with oil and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 40-45 minutes
- 2
Casserole dish: Goebel
- 3
Basket: White
- 4
Scarf: Meyer Mayor
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