Summary

Ingredients

• 1 can (s) tomato (s), chunky, approx. 400 g
• 1 teaspoon tomato paste
• 500 g minced meat, mixed
• 2 tablespoon red wine
• 2 cups sour cream
• 250 g pasta, preferably penne
• 200 g Gouda cheese, rated
• 1 head broccoli
• some Milk
• salt and pepper
• garlic
• Seasoning (s) to taste
• Fat for frying

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Instructions

1. Fry the minced meat crumbly with a little oil. Add the strained tomatoes, tomato paste and about 1/3 of the sour cream amount and cook a slightly thicker Bolognese. Season to taste with red wine, garlic and spices.
2. Divide the broccoli into florets and cook in salted water until crisp. Cook the pasta in salted water according to the instructions on the packet until al dente.
3. Mix the pasta with the sauce and place in a baking dish. Spread the broccoli florets over the mixture, mix the remaining sour cream with the milk, and place on top of the broccoli. Sprinkle cheese on top.
4. Baked at 200 degrees for about 20 minutes.