Bavarian macaroni casserole

Ingredients for 8 servings:

• 500 g minced meat, mixed
• 500 g pasta (macaroni), short
• 2 onions
• 300 g sausage (Lyoner) or ham sausage, thinly sliced
• ½ liter cream, possibly partially replaced by milk
• 2 cans of tomato paste
• 4 eggs, hard-boiled
• 3 tbsp raisins
• 3 tbsp nuts, ground
• 1 bunch of parsley
• 500 g mountain cheese or Emmental, grated
• butter
• salt and pepper
• Paprika powder, sweet
• Flour

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Melt a finely diced onion in the butter and sprinkle with a little flour. Add the tomato paste and mix well. Let it cook very gently, but don’t let it burn, or it will become bitter. Pour in the cream. Season with salt and sugar. A slightly sweet, tomatoey flavor with a creamy consistency would be good. Mix the ground beef with a very finely chopped onion, finely chopped parsley, salt, pepper, paprika, raisins, and nut dusting, and form into small balls. Slice the eggs with an egg slicer. Cook the pasta. It shouldn’t be too soft. Cut the Lyoner into strips. Layer all the ingredients alternately in an ovenproof baking dish. Top each layer with a little cheese. Before adding the last layer of cheese, pour the tomato sauce over everything. If necessary, make small holes with the handle of a wooden spoon and carefully stir in the sauce. The sauce should be evenly distributed throughout. The last layer is the cheese. Sprinkle with butter flakes and bake in the oven at 185 degrees Celsius for about 45 to 50 minutes. This recipe comes from my Bavarian grandmother and is a real insider tip.