Summary

Ingredients

• 500 g minced meat, mixed
• 1 large onion (s)
• 0.5 tube ½ tomato paste
• 500 noodles, (mini macaroni), uncooked
• 1 liter meat broth
• 250 ml water
• 2 tablespoon basil, frozen
• 1 cup crème fraîche
• 150 g cheese, rated, for ratinatin
• 1 pinch (s) sugar
• salt
• Cayenne pepper
• 1 tablespoon oil, or margarine

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Instructions

1. Fry the minced meat in a pan (ideally suitable for the oven) in a little oil or margarine. Season with salt, sugar and cayenne pepper. Now add the onion cubes and fry them too. Then add the tomato paste and mix carefully with the minced meat. It quickly attaches itself to the bottom of the pan. When the tomato paste has evenly combined with the minced meat, deglaze with a little broth and loosen the base from the bottom. Add the rest of the stock and the water and stir everything well.
2. When everything has boiled once, add the basil. Now you stir the uncooked macaroni into the sauce and you can turn off the stove top. The heat is sufficient to simmer the mixture gently. Pay particular attention to the even distribution. The mass should be covered with liquid in such a way that the macaroni tips do not stick out, otherwise they will not cook and can only become hard or burn.
3. Then use a lemonade or yoghurt spoon to spread the crème fraîche as blobs over the minced meat noodle mixture. Carefully spread evenly with the back of the spoon, but do not stir in. Finally, sprinkle the desired amount of cheese over the top and bake in a preheated oven at 180 ° C for about 25 to 30 minutes or until the desired brown color.