Bolognese pasta bake

Ingredients for 1 servings:

• 500 g minced meat, mixed
• 2 garlic cloves
• 2 onions
• 5 tbsp olive oil
• 1 carrot(s)
• salt and pepper
• Paprika powder, sweet
• 1 pack of tomatoes, pureed
• 1 cup of cream
• 250 ml milk
• 500 ml broth
• Basil, fresh
• 500 g pasta (uncooked spirals)
• 100 g cheese, grated Emmental
• 1 ball of mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Pre-cook without pasta

Preheat the oven to 200°C, grease a baking dish well with butter. Heat the olive oil in a pan. Finely chop the onions and garlic cloves and fry in the olive oil. Add the ground beef and fry until crumbly. Peel and finely grate the carrot (you can dice it if you like, but I have to hide carrots from my daughter in every meal), and add it to the minced beef. Season generously with salt, pepper, and sweet paprika. Add the passata, cream, milk, and broth, mix well, and bring to a boil briefly. Remove from the heat and stir in the freshly chopped basil. Place half of the (uncooked) spirelli in the baking dish, top with half of the Bolognese sauce (if you like, you can also add some cheese, but you’ll need to allow for the extra portion), and finally, pour the remaining pasta and the remaining sauce into the dish. Finally, top with the Emmental cheese and mozzarella. Bake in the oven for about 40 minutes.