Pasta bake 'Old Amsterdam'

Ingredients for 2 servings:

• 150 g pasta, short (e.g. penne, farfalle, etc.)
• 100 g potatoes
• 120 g minced beef or mixed
• 2 m.-large tomatoes, finely chopped
• 1 onion(s), chopped
• 3 carrots, diced or grated
• 2 tbsp tomato ketchup
• salt and pepper
• possibly nutmeg
• e.g. curry powder
• some water or orange juice
• 60 g sour cream
• 50 g cheese (Gouda ‘Old Amsterdam’)
• 2 tbsp orange juice
• some oil or frying fat
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with potatoes and carrots

Peel the potatoes, cut them into cubes and cook them together with the pasta in a large pot of salted water (both should be firm to the bite, not too soft). Brown the minced meat in a little oil or cooking fat in a pot. Add the chopped onion, diced or grated carrots and finely chopped (or deseeded) tomatoes and continue to sauté. After about 3 minutes, deglaze with a little water or orange juice. Stir in the tomato ketchup and season with salt, pepper, nutmeg and just a little (!) curry powder. Mix the cooked pasta and potato pieces with the minced meat sauce well. Pour into a greased baking dish. Mix the sour cream with a little orange juice until smooth (season with additional spices if desired) and spread over the pasta in the dish. Finally, sprinkle with crumbled Old Amsterdam cheese (50-60 g corresponds to about 2 slices from a pack you can buy in the supermarket). Tip: Use a different strong cheese instead, e.g. E.g., “just” aged Gouda, Gruyère, Pecorino, Cheddar. Bake in a preheated oven at 180°C – 200°C (top/bottom heat) for about 20 minutes (until the cheese has melted to your liking).