Pasta bake with minced meat

Ingredients for 4 servings:

• 250 g pasta
• 2 bell peppers (e.g. red and green)
• 2 carrots
• 1 leek(s)
• 1 onion(s)
• 500 g minced meat
• oregano
• salt and pepper
• Sugar
• 2 tbsp tomato paste
• 100 ml red wine
• 250 g pizza tomatoes
• 2 tomatoes
• 150 g crème fraîche or sour cream
• n. B. cheese, grated
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Cook the pasta, drain, and toss with 1 tablespoon of oil, then drain. In the meantime, trim, wash, and dice the bell peppers. Peel, trim, and dice the carrots, and wash and dice the leek. Peel and dice the onion. Wash the tomatoes and cut them into thin slices. Preheat the oven to 200°C (top/bottom heat 180°C fan/gas mark 2). Grease a large casserole dish. Heat the oil in a pan and briefly sauté the vegetables. Season the vegetables with salt and pepper, remove from the pan, and set aside. Add a little more oil to the pan, if desired, and then brown the minced meat. Add the diced onion and tomato paste and fry briefly. Deglaze everything with wine and simmer for about 10 minutes; the liquid must almost evaporate. Now add the pizza tomatoes and oregano. Season the meat sauce with salt, pepper, and sugar. Layer the pasta, vegetables, and meat sauce in the casserole dish, then top with the tomato slices. Mix the crème fraîche or sour cream with salt, pepper, and grated cheese and spread it over the casserole. Bake the casserole in the hot oven for about 30 minutes.