Pasta casserole with cream sauce

Ingredients for 4 servings:

• 500 g pasta (spirals or spaghetti)
• 500 g minced meat (preferably minced beef)
• 1 can of tomato paste
• 1 cup of sweet cream
• 1 onion(s), diced
• 1 garlic clove(s)
• 200 ml water
• ½ bag of cheese, grated Emmental or Gouda
• 1 pinch of nutmeg
• salt and pepper
• 3 tbsp flour
• 2 tbsp butter or margarine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

First, put the pasta on the stovetop to cook. Then, prepare the meat sauce using the ground meat, the squeezed garlic clove, the onions, and a little pepper and salt. Fry everything until crumbly, then add the small can of tomato paste and the water and stir to combine. Next, prepare the cream sauce as follows: Make a roux by melting the butter in a saucepan, then add the flour and stir. Slowly add the cream, whisking thoroughly until smooth. Once it has a thick, runny consistency, season with salt and nutmeg. If the cream isn’t enough, or if you want a lower-calorie dish, you can also add regular milk. Once the pasta is cooked, alternate layers of meat sauce between the pasta and the cream sauce. The second-to-last layer should be the cream sauce, and finally, the grated cheese. Then bake in the oven preheated to 200 degrees Celsius on the middle rack. The dish is ready when the cheese is a nice golden brown.