Pasta – Mince – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g pasta, (taliatelle)
- salt and pepper
- 1 medium onion (s)
- 1 clove garlic
- 2 medium carrot (s)
- 1 leek, small
- 200 g tartare
- 2 tablespoon tomato paste
- 1 tablespoon butter
- 1 tablespoon flour
- 125 ml milk 1.5%
- 2 teaspoons vegetable stock
- 1 tablespoon lemon juice
- 1 pinch (s) sugar
- Paprika powder, noble sweet
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling water until al dente.
- Peel onion and garlic and chop finely. Peel and slice the carrots, clean and wash the leek and cut into pieces.
- Heat oil in a pan. Fry the tartar until crumbly. Add onion and garlic, sauté. Add the vegetables and fry for about 5 minutes. Stir in tomato paste. Season with salt, pepper and paprika.
- Heat the butter in a saucepan and sweat the flour in it. Add ¼ l of water and the milk. Stir in the broth, simmer for 2 - 3 minutes. Season to taste with lemon juice, salt, pepper, sugar and nutmeg.
- Pour approx. 1/3 of the sauce into a baking dish. Put the pasta on top. Spread the minced vegetable mixture over the pasta, pour the remaining sauce in between. Baked in a preheated oven at 175 ° C for about 15 minutes.
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