John Myers
Ingredients for 4 servings:
- 250 g pasta, e.g. tortiglioni or penne rigate
- salt water
- 500 g minced beef
- 500 g broccoli
- 2 tbsp tomato paste
- 1 cup sour cream or crème fraîche
- 200 g grated cheese (Gouda, Edam or Emmental)
- 1 onion(s), finely diced
- 1 clove(s) garlic, finely chopped
- salt and pepper
- Paprika powder
- possibly chili powder
- 1 handful of almond flakes, if desired
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Cook the pasta al dente in plenty of salted water, drain, and set aside. Cut the fresh broccoli into florets, peel the stalk, and cut into pieces. Cook in salted water until al dente. Brown the ground beef (you can do this without oil) in a deep pan. When it’s almost cooked, add the onion and garlic. Then add the tomato paste and sour cream and simmer briefly. Season with salt, pepper, paprika, and chili powder. First, spread the pasta in a lightly greased baking dish. Pour the ground beef mixture evenly over it. Distribute the broccoli florets over the ground beef. If you like, you can sprinkle a handful of flaked almonds over the broccoli. Finally, sprinkle everything with grated cheese. Bake in the oven at 175°C (top/bottom heat) for about 25 minutes. Serve with tomato salad.
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