John Myers
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Macaroni Cake À La Bolognese
The perfect macaroni cake à la bolognese recipe with a picture and simple step-by-step instructions.
Bolognese:
- 1 Pc. Onion
- 1 Pc. Peeled garlic clove
- 400 g Mixed minced meat
- 1 tbsp Tomato paste
- 1 Can Chopped tomatoes
- 1 tbsp Olive oil
- 4 Pc. Sprigs of thyme
- Sea salt and black pepper from the mill to taste
Macaroni cake:
- 400 g Macaroni
- 3 Pc. Eggs size M
- 1 a cup Sour cream
- 50 ml Milk
- Sea salt and black pepper from the mill to taste
- 100 g Gouda in one piece
- 1 Pc. Fresh tomato
For the shape:
- Grease for the mold and aluminum foil to wrap around the mold
- Preheat the oven to 200 ° C top and bottom heat.
- Pull out the onion and clove of garlic and dice finely. Heat the oil in the pan and fry the mince in it until crumbly. Add onion, garlic and tomato paste and fry briefly. Deglaze with the tomatoes and simmer for approx. 15 minutes, season well with the stripped thyme leaves, salt and pepper.
- Cook the noodles in boiling salted water until they are firm to the bite. Whisk the eggs, sour cream and milk, season well with salt and pepper and cut the fresh tomato into pieces. Put aside.
- Grate the cheese and wrap the springform pan tightly with aluminum foil. Drain and drain the pasta.
- Now distribute the pasta on the base and on the edge of the springform pan. Pour 2/3 of the egg milk over the pasta and sprinkle with half of the grated cheese. Pour the sauce on top and pour the rest of the egg milk on the edge, sprinkle with the rest of the cheese. Decorate the fresh tomato pieces on top.
- Put the hearty cake in the hot oven and bake for about 30-35 minutes. Let rest for approx. 5 minutes after baking and serve.
TIP:
- If you like it spicy, you can also add chillies to the Bolognese.
- So, I think I haven’t forgotten anything to process and if I do, then I’m happy to draw my attention to it.
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