Summary

Ingredients

• 500 g minced meat, mixed
• 2 tablespoon oil, neutral
• 2 medium onion (s), cleaned and finely diced
• 1 small red pepper (s), cleaned and finely diced
• 1 garlic bulb (s)
• Salt and pepper, whiter
• 3 tablespoon herbs, Italian, dried
• 500 g tomatoes, sieved (1 tetrapack)
• 400 g tomatoes, chunky (1 can)
• 500 ml beef broth possibly instant
• 250 g ribbon noodles, short, wide
• 1 tablespoon basil, dried
• 1 tablespoon oregano, dried
• 6 tablespoon parmesan, freshly grated
• 125 g ricotta
• 50 g Gouda, rated

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Instructions

1. Heat the oil in a large saucepan with a lid and a high rim and fry the mince until it is crumbly, it should remain juicy. Season with salt and pepper. Add onion and pepper cubes and sauté. Stir in the garlic and Italian herbs. Deglaze everything with the two types of tomato and the stock. Stir in the pasta and bring to the boil. Simmer for 5 minutes while stirring. Season with basil, oregano and 3 tablespoons of parmesan. The noodles should be just covered with liquid. Put the lid on and cook for 10-15 minutes (depending on the type of pasta), stirring every now and then.
2. Put the ricotta on top of the pasta mixture using 2 teaspoons, sprinkle evenly with 3 tablespoons of parmesan and the Gouda. Melt with the lid on low heat (or with the stove off) for 5 minutes.
3. Tip: If the pot you are using is ovenproof, you can put it in the preheated oven for 10 minutes to gratinate.