Pasta and minced meat casserole

Ingredients for 2 servings:

• 150g tagliatelle
• salt and pepper
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 m.-sized carrot(s)
• 1 leek(s), small
• 200 g tartar
• 2 tbsp tomato paste
• 1 tbsp butter
• 1 tbsp flour
• 125 ml milk 1.5%
• 2 tsp vegetable broth
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• Paprika powder, sweet
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

suitable for ww 9 p. per person

Cook the pasta in boiling water until al dente. Peel and finely dice the onion and garlic. Peel and slice the carrots, trim, wash, and chop the leek. Heat the oil in a pan. Fry the tartar until crumbly. Add the onion and garlic and sauté. Add the vegetables and fry for about 5 minutes. Stir in the tomato paste. Season with salt, pepper, and paprika. Heat the butter in a saucepan and sauté the flour. Add 1/4 l water and the milk. Stir in the stock and simmer for 2-3 minutes. Season with lemon juice, salt, pepper, sugar, and nutmeg. Pour about 1/3 of the sauce into a baking dish. Place the pasta on top. Spread the minced meat and vegetable mixture over the pasta and pour the remaining sauce between the pasta and vegetables. Bake in a preheated oven at 175°C (top/bottom heat) for about 15 minutes.