Casserole with Minced Meat, Bell Pepper and Zucchini
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced beef
- 3 red pepper (s). planed
- 3 medium onion (s)
- 2 chilli pepper (s), if you don`t like it that hot, you can reduce it to one chilli
- 2 zucchini, sliced
- 500 g pasta, (taliatelle white + reen)
- 200 ml wine, dry Burgundy
- 100 ml beef broth from the glass
- 3 tablespoon tomato paste
- 2 tablespoon soy sauce, optional
- 2 teaspoons margarine, (for the baking dish)
- 200 g cheese, rated Gouda cheese for ratin
- Salt and pepper from the mill
- 1 pinch (s) nutmeg
- 2 tablespoon rapeseed oil, for frying
- 1 handful basil, leaves plucked
- 1 can tomato (s), (pizza tomato)
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in rapeseed oil over high heat until it is brown all over. Put the onion cubes in there and fry them until translucent.
- Deglaze with 200 ml of red wine and reduce the heat.
- Now put the pasta to the boil.
- Put the washed zucchini and peppers (remove the seeds) and place in separate bowls over the gourmet slicer.
- Put the peppers in the pan, fry for a moment. Then add the broth, stir in tomato paste, margarine and soy sauce and simmer for 5 minutes.
- When the pasta is al dente, drain it and pour it into the buttered baking dish.
- Spread the contents of the pan over it and place the zucchini slices on top.
- Spread the grated cheese on the zucchini slices.
- Put aluminum foil over the whole thing and put it in the oven at 180 degrees (convection) for 45 minutes.
- Remove the aluminum foil, switch on the grill (top heat) if available and leave it in the oven again until the cheese is golden brown.
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