Summary

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)

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Instructions

1. 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.
2. Deglaze with 200 ml of red wine and reduce the heat.
3. Now put the pasta to the boil.
4. Put the washed zucchini and peppers (remove the seeds) and place in separate bowls over the gourmet slicer.
5. 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.
6. When the pasta is al dente, drain it and pour it into the buttered baking dish.
7. Spread the contents of the pan over it and place the zucchini slices on top.
8. Spread the grated cheese on the zucchini slices.
9. Put aluminum foil over the whole thing and put it in the oven at 180 degrees (convection) for 45 minutes.
10. 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.