Casserole with minced meat, peppers and zucchini

Ingredients for 6 servings:

• 500 g minced beef
• 3 peppers, red. sliced
• 3 m.-sized onion(s)
• 2 chili peppers, if you don’t like it so hot, reduce to one chili
• 2 zucchini, sliced
• 500 g pasta (tagliatelle white + green)
• 200 ml wine, dry Burgundy
• 100 ml beef broth from the jar
• 3 tbsp tomato paste
• 2 tbsp soy sauce, optional
• 2 tsp margarine (for the casserole dish)
• 200 g cheese, grated Gouda for gratinating
• n. B. Salt and pepper from the mill
• 1 pinch of nutmeg
• 2 tbsp rapeseed oil, for frying
• 1 handful of basil, picked leaves
• 1 can tomato(s) (Pizza tomatoes)

Instructions

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

on a bed of tagliatelle

Fry the minced meat in rapeseed oil over high heat until browned all over. Add the diced onion and fry until translucent. Deglaze with 200 ml red wine and reduce the heat. Now put the pasta to cook. Wash the zucchini and peppers (deseeded) and place them in separate bowls over the gourmet slicer. Add the peppers to the pan, fry for a moment. Then add the stock, stir in the tomato paste, margarine and soy sauce and simmer for 5 minutes. When the pasta is al dente, drain well and transfer to a buttered baking dish. Spread the contents of the pan over the pasta and arrange the zucchini slices on top. Sprinkle the grated cheese over the zucchini slices. Cover the entire dish with aluminum foil and place in the oven at 180 degrees (fan oven) for 45 minutes. Remove the aluminum foil, switch on the grill (top heat) if available and return it to the oven until the cheese is golden brown.