Summary

Ingredients

• 2 medium onion (s)
• 6 medium tomato (s)
• 1 bunch parsley
• 3 tablespoon olive oil
• 800 g minced meat, mixed
• 2 tablespoon tomato paste
• 200 ml tomato juice
• salt and pepper
• 500 g pasta (macaroni)
• Water (salt water)
• 8 tablespoon butter
• 120 g parmesan, freshly rated
• 60 g flour
• 900 ml milk
• Nutmeg, freshly grated
• 4 egg (s)
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. Peel the onion. Wash the tomatoes. Roll both dice. Wash and chop the parsley.
2. Heat the oil in a pan and sweat the onions in it. Add the minced meat and stir-fry vigorously. Add tomato paste, diced tomatoes and tomato juice, stir in. Season with salt and pepper. Add the parsley, bring to the boil and simmer covered for approx. 20 minutes.
3. Cook the macaroni in boiling salted water for about 10 minutes. Drain, quench and drain. Melt 2 tablespoons of butter and mix with the pasta together with 60 g of cheese.
4. For the bechamel sauce, melt 6 tablespoons of butter in a saucepan. Sweat the flour in it while stirring and gradually stir in the milk over low heat. Bring the sauce to the boil and simmer over medium heat for about 5 minutes. Season to taste with salt, pepper and nutmeg. Remove the pot from the oven. Whisk 3 eggs with 5 tablespoons of cold water and stir into the bechamel sauce.
5. Whisk the remaining egg and stir into the minced sauce with 30 g of cheese. Grease a large baking dish well and sprinkle with breadcrumbs. Put half of the macaroni in the mold and spread the minced meat sauce on top. Cover with the remaining macaroni and spread the bechamel sauce on top. Scatter 30 g of cheese on top.
6. Bake in a preheated oven (top / bottom heat: 200 degrees, convection: 175 degrees, gas: level 3) for about 40 minutes.