Rigolo À La Andi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can tomato (s)
- 200 ml cream
- some chili
- some pepper
- a bit salt
- some oregano
- 500 g minced meat, mixed
- 200 g cheese, (Gouda)
- 350 g pasta, various
- 1 piece (s) onion (s)
- some fat, for frying
Print Recipe
Pin Recipe Instructions
- Crush the canned tomes with the hand blender. Add the cream and season with salt, pepper, chilli and oregano. Bring to the boil briefly and set aside.
- Cook the pasta and set aside as well.
- Cut the onion into cubes and sauté. Add the minced meat and fry until crumbly. Season to taste with salt and pepper.
- Butter a baking dish and add a layer of pasta.
- Spread the minced meat over it. Pour the tomato cream sauce over it and finish with cheese.
- Put in the oven at 200 ° for about 20-25 minutes.
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