Summary

Ingredients

• 500 g macaroni
• 400 g round beef
• 2 large carrots
• 1 medium onion (s)
• 2 cloves garlic
• 400 g tomatoes, passed
• 1 cup whipped cream
• 200 g feta cheese
• 2 teaspoon herbs, Italian
• 2 teaspoons paprika powder, hot pink
• 1 tablespoon oregano
• 150 g Emmentaler or Gouda, rated
• some rapeseed oil
• salt and pepper

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Instructions

1. The baking dish I used measures approx. 31 x 22 x 6 cm and corresponds to 6 servings.
2. Cook the macaroni in salted water until al dente. Meanwhile, peel the onion and garlic and cut into small pieces.
3. Heat the oil in a saucepan and fry the minced meat together with the onions. Finally add the garlic. Deglaze with the tomato puree and the whipped cream and set the heat to a low level. Season with salt, pepper, paprika powder, Italian herbs and oregano and simmer on a low heat. Preheat the oven to 180 - 200 degrees top / bottom heat.
4. Peel the carrots and grate as you would for a carrot salad. Add the carrots to the sauce and let simmer. Meanwhile, dice the feta cheese.
5. Put the pasta in a baking dish and spread the diced feta cheese over it. Then pour the sauce over it and sprinkle with grated cheese.
6. Place the casserole in the preheated oven for about 20 minutes.