Pasta Bake Bolognese Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 2 cloves garlic)
- 250 g carrot (s)
- 200 g cherry tomato (s)
- 350 g minced meat, mixed
- 2 tablespoons oil
- 1 tablespoon tomato paste
- 500 g tomato (s), passed
- 1 tablespoon oregano, dried
- 0.5 tablespoon ½ thyme, dried
- salt and pepper
- 300 g pasta, (macaroni)
- 2 tablespoon butter
- 2 tablespoon flour, lightly heaped
- 250 g veetable broth
- 200 ml milk
- 100 g processed cheese
- 50 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Peel, wash and dice onions, garlic and carrots. Wash tomatoes and cut in half.
- Fry the mince in the hot oil until crumbly. Fry the onions, garlic and carrots briefly. Add tomato paste and sweat. Stir in the tomatoes and herbs, season to taste and then simmer for about 10 minutes.
- Cook the pasta in plenty of boiling salted water for about 8 minutes. Drain.
- Heat 2 tablespoons of butter, dust with flour and sweat. Deglaze with the broth and bring to the boil. Simmer for about 5 minutes while stirring and then stir in the cheese and simmer again for about 2 minutes.
- Grease a baking dish, layer in the pasta and mince sauce and spread the cheese sauce on top. Sprinkle with parmesan.
- Bake in a hot oven (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 30 minutes.
- Garnish with oregano and thyme.
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