Summary

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

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Instructions

1. Cook the pasta in boiling water until al dente.
2. Peel onion and garlic and chop finely. Peel and slice the carrots, clean and wash the leek and cut into pieces.
3. 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.
4. 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.
5. 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.