Pasta bake husband's style

Ingredients for 8 servings:

• 500g spaghetti
• Water (salt water)
• 500 g minced beef
• 2 bell peppers
• 4 onions
• 1 clove(s) garlic
• 6 tomatoes (vine tomatoes)
• 1 tbsp tomato paste
• 1 pack of grated cheese (e.g. Gouda)
• 4 tbsp Parmesan, grated
• Salt and pepper from the mill
• Herbs of Provence
• Paprika powder, hot
• basil, shredded
• some clarified butter
• possibly mushrooms
• possibly corn

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the spaghetti according to the package instructions until al dente, then drain. Peel and finely chop the onions and garlic. Wash and deseed the bell peppers, then cut into bite-sized pieces. Wash the tomatoes and cut into small pieces. Melt the clarified butter in a large saucepan. Add the onions and garlic and sauté until translucent. Then add the minced meat and continue to cook until the minced meat is cooked through and has lightly stuck to the bottom of the pan (do not let it burn; this will add flavor to the sauce). Deglaze with water until the minced meat and onion mixture is covered. Bring the mixture to a boil, scraping the residue from the bottom of the pan (if you like, you can also add fresh mushrooms or sweetcorn to the minced meat and onion sauce). Reduce the heat to low and add the bell peppers and simmer for about 10-15 minutes. Season everything with tomato paste and the spices. In a large casserole dish, layer the ingredients as follows: pasta, Gouda cheese, meat sauce, and fresh tomatoes, twice. The final layer is pasta, topped with grated Parmesan cheese. Now bake the casserole dish at 180–200°C (top/bottom heat) for 25–30 minutes. The Parmesan cheese should be golden brown and crispy.