Summary

Ingredients

• 2 tablespoon olive oil
• 4 cloves garlic, crushed
• 3 onion (s), chopped
• 1 kg minced lamb or beef
• 1 large can (s) tomato (s), chopped up
• 250 ml red wine
• 250 ml chicken broth
• 3 tablespoon tomato paste
• 1 tablespoon oregano, dried
• 2 bay leaves
• 350 g macaroni or ziti
• 2 medium egg (s), lightly beaten
• 750 g natural yourt, 3.5% or 10%
• 3 large egg (s), lightly beaten
• 200 g Mancheo, rated
• 2 pinches nutmeg, grated
• 50 g parmesan, rated
• 80 g breadcrumbs
• Salt and pepper, black from the mill

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Instructions

1. Heat the oil in a large, medium-high pan. Add the minced meat and brown well over high heat. Constantly chop up to avoid the formation of lumps. Fry the garlic and onions in it until the onions are golden yellow. Stir in the tomatoes, the wine, the broth, the tomato paste, the oregano and the bay leaves, bring everything to the boil. Cover and simmer for 15 minutes on low heat. Season to taste with salt and pepper.
2. While the meat is cooking, cook the noodles in a large saucepan in sparkling salted water until they are firm to the bite and then drain well. Put the pasta in a bowl and mix in the 2 beaten eggs. Pour the egg and pasta mixture into a coated baking dish (4 L capacity) and distribute it. Spoon over the meat sauce and smooth it out evenly.
3. Whisk the yogurt, the additional 3 beaten eggs, the Manchego cheese and nutmeg in a container and pour the sauce over the casserole. Mix in the parmesan and breadcrumbs and sprinkle over them.
4. Bake the casserole for about 40 minutes in the fan oven at 180-190 ° C, until the crust is golden brown and crispy.
5. Let stand for 20 minutes before slicing, then everything will settle a little and it won`t be so hot anymore.
6. Serve with a green salad. The manchego can be replaced with parmesan.