Pasta casserole with minced beef

Ingredients for 4 servings:

• 350 g minced beef
• 200 g carrot(s)
• 400 g tomatoes, pureed, from the can
• 3 tbsp olive oil
• 1 tbsp Vegeta
• 370 g tagliatelle pasta
• some butter for the mold
• 80 g butter
• 30 g flour
• 300 ml milk
• 1 pinch of nutmeg
• 40 g Parmesan, freshly grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Preheat the oven to 180°C (top/bottom heat) and grease the baking dish with butter. Prepare salted water for the pasta and bring it to a boil. Cook the pasta until tender. Then drain. Meanwhile, wash, peel, and grate the carrots. Heat the olive oil in a pan and brown the ground beef. Sauté the grated carrots with the ground beef. Add the Vegeta and stir to combine. Then add the passata and let everything simmer for a few minutes. Heat the pan for the béchamel sauce and melt the 80g butter. Then add the flour and stir quickly to form a roux to prevent lumps. Slowly add the milk, stirring with a whisk, and bring to a boil until creamy. Season to taste with a little nutmeg. Now add half of the pasta to the baking dish, then add half of the meat sauce and mix well. Then spread half of the béchamel sauce on top. Layer the remaining ingredients in the same way, and finally sprinkle the cheese on top. Bake the casserole for 30 minutes in the preheated oven. Serve with a mixed salad.