Macaroni casserole with béchamel sauce

Ingredients for 4 servings:

• 300 g pasta (macaroni)
• salt water
• 100 g butter
• 300 g minced meat, mixed
• 2 large onions, diced
• 2 tomatoes, peeled
• Salt and pepper from the mill
• 150 ml white wine, sweet
• 1 tbsp parsley, chopped
• 9 tbsp flour
• 250 ml milk
• 3 tbsp butter
• 1 egg(s), beaten
• 1 tbsp sugar
• 4 tbsp cheese (hard cheese), grated
• Fat for the mold

Instructions

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

Cook the macaroni in boiling salted water for about 12 minutes until al dente, then drain and set aside to drain. Heat the butter in a pan and brown the minced meat with the onions. Add the tomatoes and mash with a fork. Season with salt and pepper and sauté for about 5 minutes. Deglaze with the wine, stir well, and cook for another 10 minutes. Stir in the parsley. Preheat the oven to 200°C. For the béchamel sauce, sauté the flour in the butter, stirring constantly, and season to taste with salt. Stir in the egg and sugar. Mix the macaroni with the minced meat and pour the mixture into a large greased baking dish. Spread the béchamel sauce evenly over the top and sprinkle with the cheese. Bake the casserole for about 45 minutes. Tip: Since we have already used white wine for cooking, you can also drink it with it.