One Pot Pasta Casserole with Minced Meat and Hollandaise Sauce

Ingredients for 3 servings:

• 250 g pasta, short, e.g. B. Maccheroncini
• 400 g minced beef
• 4 vine tomatoes
• 3 garlic cloves
• 1 m.-large onion(s), red
• 750 ml beef broth
• 100 ml red wine, dry
• 2 tbsp tomato paste
• 2 tbsp Ajvar, hot
• 250 g hollandaise sauce
• 100 g cheese, grated
• 2 tbsp oregano, dried
• 2 tbsp parsley, dried
• 1 tsp clarified butter for frying
• n. B. Pepper, black, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Holo-Bolo with more flair

Peel and finely dice the onion, peel and press the garlic, wash the tomatoes, remove the stalks and roughly dice them. Heat the clarified butter in a deep, ovenproof frying pan and fry the minced meat over high heat for 2-3 minutes until crumbly. Reduce the heat slightly and add the diced onion and garlic and sauté for another 3 minutes. Add the tomato paste and fry briefly. Deglaze with red wine and let it reduce for 1-2 minutes. Then pour in the stock. Add the oregano and ajvar and bring everything to a boil. Now add the raw pasta and cook uncovered for 6-7 minutes, stirring occasionally, until the pasta is still firm to the bite. By now the pasta should have absorbed most of the liquid, but there should still be some sauce left. Season to taste with plenty of freshly ground black pepper. Remove the pan from the heat, scatter the diced tomatoes over the dish, and then pour the cold hollandaise sauce in a circular motion from the outside in, ensuring the sauce is evenly distributed. Finally, sprinkle everything with cheese. Bake in an oven preheated to 180°C (convection oven) for about 20 minutes, depending on the oven type, until the cheese is nicely melted and the hollandaise sauce is simmering underneath. Sprinkle with parsley before serving. Notes: If you don’t have a deep ovenproof pan with handles that can be heated up to 180°C, season the pasta and minced meat mixture with pepper to taste and then cover the mixture with tomatoes, the sauce, and the cheese. Do not cook the pasta completely in the pan beforehand, or it will become far too soft in the oven. Conversely, you should not put raw pasta in the liquid directly into the oven, as this will leave far too much liquid, which would only dilute the hollandaise sauce. If you don’t want alcohol in your dish, add a dash of balsamic vinegar and, if necessary, a little more broth. This will remove the flavors of the red wine, but at least the acidity will be present.