Potato-noodle-minced meat casserole

Ingredients for 4 servings:

• 500 g minced meat
• 250 g potatoes, mainly waxy
• 250 g tagliatelle pasta
• 1 bell pepper(s), red
• 2 m.-sized onion(s)
• 5 m.-large mushrooms, brown
• ½ leek(s)
• e.g. Chinese cabbage
• 300 ml cream
• 200 ml vegetable stock
• n. B. white wine for deglazing
• salt and pepper
• Paprika powder
• nutmeg
• a few stalks of rosemary
• 150 g cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (top/bottom heat). Bring a pot of unsalted water to a boil for the pasta and potatoes. Peel the potatoes and slice them thinly. Peel the onions and dice them. Slice the mushrooms. Wash the leeks and slice them too. Wash the peppers, deseed them, quarter them, and cut them into strips. Simply chop as much Chinese cabbage as you like. Place a large pan on the stovetop and heat it up. When the pan is hot, brown the minced meat. Add the pasta and potatoes to the boiling water and cook for 8 minutes, then drain well in a colander. Add all the vegetables to the minced meat and cook for 2 minutes. Then add the pasta and potatoes and cook everything for another 3 minutes. Roughly chop the rosemary and add it. Deglaze with a good splash of white wine and add the cream and vegetable stock. Season everything with salt, pepper, nutmeg, and paprika, and transfer to a casserole dish. Sprinkle the grated cheese over the top. Bake in the hot oven for about 20 minutes, until the cheese is golden brown.