Maccheroni arrosto – Baked macaroni

Ingredients for 4 servings:

• 3 sprigs rosemary
• 3 cloves garlic
• 100 g butter
• 500 g ground beef, lean
• 1 tbsp, heaped wheat flour
• 100 ml dry white wine
• 400 ml tomatoes, pureed
• Salt and pepper from the mill
• 400 ml beef broth
• 300 g macaroni
• e.g. butter or oil for the mold
• 70 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Pluck the rosemary leaves from the stems and chop very finely. Peel the garlic cloves and press them in. Put 80g of butter in a pan and sauté together with the minced meat, herbs, and flour over moderate heat, stirring constantly. Increase the heat and add the white wine. Bring to a boil while stirring. Add the passata to the pan and season with salt and pepper. Pour in the stock, stir well, and simmer gently until a thick, creamy sauce forms. Cook the macaroni in salted water and drain shortly before the end of the cooking time. Arrange layers in a buttered or oiled ovenproof dish. Pour a little sauce over each layer and sprinkle with Parmesan cheese. Top the last layer with the remaining butter in small pieces. Bake in a preheated oven at 170°C (top/bottom heat) until the pasta is golden brown (approx. 20 minutes). Remove and serve immediately.