Macaroni and Mince Casserole

Ingredients for 6 servings:

• 750 g minced meat, mixed
• 500 g penne or short macaroni (5 cm)
• 500 ml tomatoes, pureed
• 250 ml tomatoes, chopped
• 250 ml cooking cream
• 500 ml broth
• salt and pepper
• 50 g butter
• 50 g flour
• salt and pepper
• Paprika powder
• nutmeg powder
• lemon(s)
• 500 g cheese, grated
• Butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Cook the penne/macaroni until al dente. Fry the ground beef until crumbly, season with salt and pepper, deglaze with stock, and reduce several times, about 30 minutes. Add the pureed and chopped tomatoes and simmer for 10 minutes. Melt the butter, thicken with flour, and stir in the cream (to a thick consistency). Season the sauce with salt, pepper, plenty of nutmeg, and lemon. Layer everything in the greased casserole dish: Alternate the macaroni and meat sauce. Top with the béchamel sauce and sprinkle with cheese. Place flakes of butter on top of the grated cheese. Bake the casserole on the bottom rack of the oven at 180°C (fan oven) for about 30-40 minutes.