Summary

Ingredients

• 500 g pasta
• 500 g minced meat (beef or mixed)
• 1 large vegetable onion (s)
• salt and pepper
• 1 kg tomato (s), diced (can also possible)
• 200 ml ketchup
• 1 cup cream, crème fraiche or sour cream
• 0.5 can ½ corn
• 0.5 ½ glass mushrooms, sliced
• 3 tablespoon olive oil
• 350 g mozzarella, sliced
• 1 glass Letscho
• Oil for frying

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Instructions

1. Pour the vegetables out of cans and glasses, catching and storing the brew.
2. Cook the pasta half cooked.
3. Season the minced meat with salt and pepper and fry it with the finely chopped vegetable onion in heated oil. Deglaze with the collected vegetable stock. Add diced tomatoes and ketchup. Season well to taste. Remove the sauce from the heat and refine with cream. Don`t let it boil anymore.
4. Put the pasta in a large baking dish or possibly on a baking sheet. Spread the tomato sauce on top and sprinkle with corn and mushrooms. Top it off with the glass of Letscho.
5. Now cook everything in the preheated oven at 180 ° C for about 35 minutes.
6. When the brew of the Letscho is reduced, cover with mozzarella slices and put in the oven for a few more minutes.
7. Tastes very good and makes you feel full.
8. Tip: If you like it spicier, you should add chili peppers or piri piri pods. But you can also use a conventional Bolognese sauce.