Summary

Ingredients

• 250 g macaroni
• salt
• some oil
• 400 g tomato (s)
• 120 g onion (s)
• 2 cloves garlic)
• 80 g smoked bacon, mixed
• 150 g mushrooms
• 2 tablespoons oil
• 250 g minced meat, mixed
• 1 teaspoon salt
• Pepper, freshly ground
• 1 tablespoon paprika powder, noble sweet
• 0.5 tablespoon ½ marjoram, chopped
• 2 tablespoon tomato paste
• liter ⅛ red wine, strong
• liter ⅛ meat broth
• 0.5 teaspoon ½ sugar
• Butter for the mold
• 100 g Emmentaler, rated

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Instructions

1. Cook the macaroni in salted water until al dente. Brew the tomatoes, peel them off, remove the stalk and cut or chop the pulp into small cubes. Peel the onions and finely dice them. Peel and mash the garlic cloves as well. Cut the bacon into small cubes. If possible, wash the mushrooms well, drain them and cut them into leaves.
2. Heat the oil in a large pan. Fry the mushroom slices briefly and then take them out again. Heat the oil again and roast the cubes of bacon in it. Skim off the fat a little, then fry the diced onion and the crushed garlic in the pan. Add the minced meat and fry vigorously over a high heat for 2 - 3 minutes, stirring constantly. Season with the salt, a little pepper, the paprika powder and the marjoram. Add the tomato paste and then the diced tomatoes. Steam for about 5 minutes on high heat, then pour the red wine and the meat stock and simmer on medium heat for about 15 minutes.
3. Pour the meat and tomato mixture into a sieve and pour the expired sauce into an appropriately sized saucepan. Season with the sugar and reduce to about halfway over medium heat.
4. Butter a baking dish and add a layer of macaroni. Spread the meat and tomato mixture and the mushrooms on top, cover with the remaining macaroni. Spread the thickened tomato sauce on top. Sprinkle the surface with the cheese. Baked in the oven preheated to 220 degrees on the middle rack for 15-20 minutes.