Pasta – minced meat – gratin

Ingredients for 4 servings:

• 400 g pasta, spirals
• 250 g minced meat, mixed
• 50 g bacon, diced
• 1 large onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s), pitted
• 50 g mushrooms, porcini mushrooms or chanterelles
• 2 stalk(s) Celery
• 1 large carrot(s)
• 1 red bell pepper(s)
• 50 ml Marsala or dry red wine
• 1 small can of tomatoes
• ¼ liter meat broth
• 150 g Parmesan, grated
• 1 tsp thyme, rosemary, oregano (1 tsp each!) fresh or dried.
• 1 tsp rosemary
• 1 tsp oregano
• 1 tbsp crème fraîche

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Finely dice the onions, garlic, and chili. Roughly chop the mushrooms and vegetables and purée them finely with the canned tomatoes in a blender or with a hand blender. Sauté the onions, garlic, and chili with the herbs in 1 tablespoon of clarified butter, then add the bacon and minced meat. Fry for a few minutes, then fry in 1 tablespoon of tomato paste and deglaze with the wine. Reduce slightly. Now add the puréed vegetables and the meat broth. The total liquid should be a good 1 liter. Cover and simmer this ragout over low heat for 20-30 minutes. Season the finished ragout with salt, pepper, and chili powder, and stir in 1 tablespoon of crème fraîche. Let it cool slightly and then fold in the uncooked pasta. Transfer everything to a suitable baking dish and sprinkle with grated cheese. Bake in a preheated oven at approx. 180°C for 20-30 minutes. It’s a bit more effort than tearing open a bag, but it’s worth it. The taste is incomparable.