Greek macaroni and mince casserole

Ingredients for 4 servings:

• 1 can of tomatoes, approx. 400 g
• ½ bunch parsley
• 1 onion(s)
• 1 tbsp oil
• 500 g minced meat
• 1 tsp tomato paste
• salt and pepper
• 300 g macaroni
• 60 g Gouda, grated
• 3 eggs
• 3 tbsp margarine
• 3 tbsp flour
• 500 ml milk
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chop the canned tomatoes with a knife. Finely chop the parsley. Peel the onion and finely dice it. Heat the oil in a saucepan and briefly sauté the diced onion. Add the minced meat and fry, stirring constantly. Add the tomatoes with their liquid and tomato paste, and stir in. Season with salt and pepper. Simmer over low heat for about 30-35 minutes, until the sauce has thickened slightly. Finely chop the parsley and add it. Let the sauce cool. Cook the macaroni in salted water until tender. Drain, refresh in cold water, and drain well. Beat 1 egg and mix with 1-2 tablespoons of the cheese. Mix into the cooled minced meat. Melt the margarine in a saucepan. Sauté the flour in it. Gradually stir in the milk over low heat and bring to a boil. Season the sauce with salt, pepper, and nutmeg and remove from the heat. Whisk 2 eggs, mix with a little of the sauce, and then stir into the remaining sauce. Grease a baking dish (18 x 26 cm) and, if desired, sprinkle with breadcrumbs. Layer half of the macaroni, spread the minced meat on top, and cover with the remaining macaroni. Pour the béchamel sauce over the top and scatter the cheese on top. Bake the casserole in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for about 40 minutes.