Ribbon Noodles Au Gratin with Minced Meat, Spinach Leaves and Tomatoes

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 350 g minced meat, mixed or just pork, beef
  • 1 tablespoon oil
  • 1 large onion (s)
  • 1 large can (s) tomato (s), peeled with juice
  • 1 clove (s) garlic, crushed
  • 0.5 ½ teaspoon, sprinkled thyme, stripped
  • 1 bay leaf
  • 1 tablespoon sherry, semi-dry
  • 2 teaspoons cornstarch
  • 350 g spinach leaves, frozen deeply, thawed and seasoned with salt and pepper.
  • 150 g ribbon noodles, thin
  • 1 tablespoon butter

For the sauce:

  • 25 g butter or mararine
  • 25 g flour
  • 0.25 liter ¼ milk, cold
  • 75 g cheese, rated Gouda or Emmentaler
  • salt and pepper
  • Cheese, grated
Ribbon Noodles Au Gratin with Minced Meat, Spinach Leaves and Tomatoes
Ribbon Noodles Au Gratin with Minced Meat, Spinach Leaves and Tomatoes
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Instructions

  1. Cut the onion into cubes, crush the garlic clove. Heat the oil in a saucepan, fry the mince well, add the onion and garlic and fry.
  2. When everything is nice and brown, cut up the canned tomatoes in the can, add to the mince with juice. Add thyme, bay leaf, season with salt, pepper and nutmeg. Let simmer for 30 minutes.
  3. Mix 1 teaspoon of cornstarch with a little cold water, add to the mince sauce, bring to the boil, then add the sherry and season to taste again.
  4. Put the ribbon noodles in 1/2 liter of boiling salted water, cook half cooked in 10 minutes. Pour pasta into a sieve, pour cold water over it. Then toss in 1 tablespoon of melted butter.
  5. Cheese sauce:
  6. Melt the butter, sweat the flour in it until golden. Pour in the cold milk and beat with the whisk. Bring the sauce to the boil while stirring.
  7. Add the cheese, bring to the boil again, season with salt, pepper and grated nutmeg.
  8. Put the spinach in an ovenproof dish, pour 3/4 of the cheese sauce over it. Spread the pasta on the mass, cover with the meat and tomato sauce and pour the rest of the cheese sauce on top.
  9. Finally, sprinkle with the grated Gouda or Emmental cheese.
  10. Bake at 180 ° C top and bottom heat, hot air 160 ° C for about 30 minutes.
  11. We like a mixed salad as a side dish.

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