Strasbourg casserole à la Deeks

Ingredients for 6 servings:

• 500 g pasta (Spirelli/Rigatoni/Penne)
• 800 g minced meat
• salt and pepper
• ½ liter red wine, e.g. B. Filou Sweet Rouge
• 3 cups of cream (200 g each)
• 150 g Emmental cheese, grated (or other variety)
• 150 g grated Gouda (or other variety)
• 2 cans of chopped tomatoes (pure, with herbs, hot, according to taste)
• 2 can/n sliced ​​mushrooms (can also be omitted)
• 4 onions, chopped
• 2 cloves garlic, squeezed (if needed)
• 6 tsp tomato paste, 3-fold concentrated
• 2 tsp thyme (more if desired)
• 2 tsp cayenne pepper (more if desired)
• Oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Warning, can be addictive!

Cook the pasta in salted water until al dente (about 3 minutes less than the package instructions) and then drain. In a bowl, combine the chopped tomatoes, tomato paste and cream, then add the mushrooms and, if desired, the crushed garlic, stir again and set aside. Mix the Emmental and Gouda cheeses (or two other types, if desired) together in a bowl and set aside. Preheat the oven to 180°C fan/convection oven. Season the minced meat with salt and pepper and fry it in a little oil until coarsely crumbly, then set aside in a bowl. Then, in a large pot, fry the onions in a little oil, deglaze with the red wine and simmer. Add the mixed cream and tomato sauce to the pot, stir and bring to a boil, then season with salt, pepper, cayenne pepper and thyme. Now add the minced meat. Then fold in the pasta and place half of it in a baking dish. Sprinkle some of the cheese mixture over the top and then pour the rest of the saucepan into the casserole dish. Then place the dish in the preheated oven for 25-30 minutes and top with the remaining cheese. The remaining cheese: Well, that’s where opinions differ. Some sprinkle the cheese right away, others just before the end. Some have a casserole dish with a lid, others use aluminum foil, or nothing at all. Everyone knows their oven and their own taste preferences, so it’s up to you how you handle it…