Baked chicory with hearty minced meat sauce

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• ½ bell pepper(s), red
• 300 g minced beef
• 1 tbsp oil for frying
• 2 tbsp tomato paste
• 2 tbsp spice mix (minced meat spice from Baumfrau, see database)
• 1 tbsp, stripped Flour, optional
• 300 ml water
• 5 chicory
• n. B. cheese, grated
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel and finely chop the onion and garlic. Wash, halve, deseed, and dice the bell pepper. Brown the minced meat in hot oil until crumbly. Briefly sauté the onion, garlic, and diced bell pepper and season with the spice mix (alternatively: salt, pepper, sweet paprika, a small amount of curry powder, cumin powder, oregano, and marjoram, about 1/2 teaspoon each, if desired). Reduce the heat slightly and stir in the tomato paste, being careful not to burn. Dust with flour and gradually add the water until a creamy sauce forms. Cover and simmer for a few minutes over low heat, then season to taste. Meanwhile, preheat the oven to 200°C (top/bottom heat) and grease a baking dish. Halve the chicory and remove the tough stalk. Place it cut-side up in the baking dish and spread the sauce over it. Sprinkle the cheese over the top and bake in the preheated oven on the middle rack for about 25-30 minutes. We served it with a mixed salad.