Gratinated tagliatelle pasta with minced meat, leaf spinach and tomatoes

Ingredients for 4 servings:

• 350 g minced meat, mixed or only pork, beef
• 1 tbsp oil
• 1 large onion(s)
• 1 large can of tomatoes, peeled with juice
• 1 garlic clove(s), crushed
• ½ tsp, sifted thyme, shredded
• 1 bay leaf
• 1 tbsp Sherry, medium dry
• 2 tsp cornstarch
• 350 g leaf spinach, frozen, thawed and seasoned with salt and pepper.
• 150 g ribbon pasta, narrow
• 1 tbsp butter
• 25 g butter or margarine
• 25 g flour
• ¼ liter milk, cold
• 75 g cheese, grated Gouda or Emmental
• salt and pepper
• Cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

well prepared, also for guests

Dice the onion and crush the garlic clove. Heat the oil in a saucepan, fry the minced meat until well browned, add the onion and garlic, and fry. When everything is nicely browned, chop the canned tomatoes slightly and add them to the minced meat with their juices. Add the thyme and bay leaf, and season with salt, pepper, and nutmeg. Simmer for 30 minutes. Mix 1 teaspoon of cornstarch with a little cold water, add to the minced meat sauce, bring to a boil once, then add the sherry and season again to taste. Add the tagliatelle to 1/2 liter of boiling salted water and cook for 10 minutes until half cooked. Pour the pasta into a sieve and pour over cold water. Then toss in 1 tablespoon of melted butter. Cheese sauce: Melt the butter and sweat the flour until golden brown. Pour in the cold milk and whisk. Bring the sauce to a boil once, stirring continuously. Add the cheese, bring back to a boil, and season with salt, pepper, and grated nutmeg. Transfer the spinach to an ovenproof dish and pour over 3/4 of the cheese sauce. Spread the pasta over the mixture, cover with the meat and tomato sauce, and pour over the remaining cheese sauce. Finally, sprinkle with grated Gouda or Emmental cheese. Bake for about 30 minutes at 180°C (top and bottom heat), or 160°C (fan oven). We like a mixed salad as a side dish.