Summary

Ingredients

• 1 can tomato (s), approx. 400 g
• 0.5 ½ bunch parsley
• 1 onion (s)
• 1 tablespoon oil
• 500 g minced meat
• 1 teaspoon tomato paste
• salt and pepper
• 300 g macaroni
• 60 g Gouda cheese, rated
• 3 egg (s)
• 3 tablespoon margarine
• 3 tablespoon flour
• 500 ml milk
• nutmeg

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Instructions

1. Chop the canned tomatoes with a knife. Finely chop the parsley. Peel the onion and cut into fine cubes.
2. Heat the oil in a saucepan and briefly sauté the onion cubes. Add the mince and fry, stirring constantly. Add tomatoes with liquid and tomato paste and stir in. Season to taste with salt and pepper. Simmer over low heat for about 30-35 minutes, until the sauce is a bit thick. Cut the parsley into small pieces, add. Let the sauce cool down.
3. Cook the macaroni in salted water until cooked. Drain, rinse in cold water and drain well.
4. Whisk 1 egg and mix with 1 - 2 tablespoons cheese. Mix with the cooled mince.
5. Melt the margarine in a saucepan. Sweat the flour in it. Gradually stir in the milk over low heat and bring to the boil. Season the sauce with salt, pepper and nutmeg and remove from the heat. Whisk 2 eggs, mix with a little sauce and then stir into the rest of the sauce.
6. Grease a baking dish (18 x 26 cm) and sprinkle with breadcrumbs. Layer half of the macaroni, spread the minced meat on top, cover with the remaining macaroni. Pour the bechamel sauce over it and spread the cheese on top.
7. Bake the casserole in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 40 minutes.