Summary

Ingredients

• 2 onions)
• 3 tablespoon butter
• 400 g minced meat, mixed
• salt and pepper
• 1 teaspoon oregano, dried
• 1 can tomato (s), chopped
• 1 tablespoon balsamic vinegar, white
• 1 pinch (s) sugar
• Paprika powder, noble sweet
• 400 g pasta
• 0.5 ½ pumpkin (se), (Hokaido pumpkin), about 500 g
• 1 tablespoon flour
• 100 ml vegetable stock
• 300 ml milk
• 200 g cheese, rated
• 1 egg yolk

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Instructions

1. Peel and finely dice the onions. Steam in a tablespoon of hot butter until translucent. Add the mince, fry until crumbly, season with salt, pepper and season with oregano. Pour in the tomatoes and their juice. Season with salt, pepper, vinegar, sugar and paprika and simmer until thick in about 5 minutes.
2. In the meantime, cook the pasta in salted water according to the instructions on the package and then drain. Wash, quarter and core the pumpkin and peel long thin strips with a peeler. Sauté the pumpkin in portions in 1 tablespoon of hot butter for 1 minute and then season with salt.
3. Heat the remaining butter, stir in the flour and sweat for 2 minutes while stirring. Pour in the stock and milk and stir well. Bring to the boil once, season to taste with salt and pepper. Stir in 50 g of cheese, remove 2-3 tablespoons of the sauce, mix with the whisked egg yolk and pour back into the sauce and stir well. It can no longer boil.
4. Preheat the oven to 200 ° C (convection 180 ° C). Layer the pasta, pumpkin and mince sauce and pour the light sauce over everything. Finally sprinkle the rest of the cheese on top and bake for about 20 minutes.