John Myers
Ingredients for 5 servings:
- 500 g minced meat of your choice
- 1 onion(s)
- 3 garlic cloves
- 1 stalk(s) leek
- 1 gr. can/n peas and carrots
- 3 tbsp olive oil
- 5 tbsp tomato paste
- 1 tsp basil, dried
- ¼ liter dry red wine
- ½ liter of water
- 500 g pasta (fusilli)
- salt water
- salt and pepper
- 2 tbsp butter
- 2 tbsp flour
- ¼ liter of milk
- 1 tsp vegetable broth, granulated
- 250 g cheese (Gouda), grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Cook the pasta in plenty of boiling salted water according to the package instructions. Drain well. Peel and finely dice the onion and garlic. Trim and wash the leek, then cut into half rings. Drain the can of peas and carrots. Heat 2 tablespoons of olive oil in a large pot. Brown the minced meat until crumbly. Add the onion, garlic, and leek and fry briefly. Then fold in the peas and carrots, stir in the tomato paste, and sauté briefly. Season with salt, pepper, and basil. Pour in the red wine and 1/4 l water, bring to a boil, and simmer for 10 minutes, stirring frequently. Melt the butter in the pot. Add the flour and sauté briefly. Pour in 1/4 l water and the milk, then stir in the stock. Bring to a boil and simmer for about 5 minutes, stirring frequently. Season with salt and pepper. Stir 150g of Gouda cheese into the sauce and let it melt. Now fold in the pasta. Brush a large casserole dish with 1 tablespoon of olive oil. Pour in the meat sauce and then spread the pasta cheese sauce on top. Sprinkle with the remaining cheese. Bake in a preheated oven (top/bottom heat: 200°C, fan oven: 175°C) for 20-30 minutes.
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