Veldner noodles in a pot

Ingredients for 3 servings:

• 500g rigatoni
• 2 slice(s) ham (toast ham), thick slices
• 400 g minced meat
• 2 celery sticks
• 2 onions (spring onions)
• 1 handful of cherry tomatoes
• 3 carrots
• 250 ml vegetable stock
• 250 ml cream or Cremefine
• 5 tbsp ketchup
• 3 tsp, heaped basil, chopped
• 1 tbsp Parmesan, grated
• salt and pepper
• Olive oil for frying
• 70 g butter
• 50 g flour
• 250 ml milk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Heat olive oil in a pan. Fry the minced meat. Stir in the ketchup or tomato paste. Then add the chopped vegetables. Make sure nothing browns during frying. Deglaze the meat and vegetable mixture with the vegetable stock and add the cream and chopped basil. Simmer the vegetables for at least 20 minutes, stirring frequently. If desired, add a little butter. Season the sauce with salt and pepper. Meanwhile, place the pasta on the pan and preheat the oven to 180 degrees Celsius. I like to use rigatoni, but you can use other pasta types. Drain the pasta and mix it with the meat sauce in a pan. Heat the butter in a small saucepan next to it, stir in the flour, and then slowly stir in the milk. When the béchamel comes to a boil and bubbles, it’s ready. Now dice the thick slices of ham. Pour the pasta mixture into smaller casserole dishes, sprinkle with the diced ham, and cover with béchamel sauce. Sprinkle some more Parmesan cheese on top and place the dishes in the oven. Bake until the béchamel turns brown.