Potato dumpling casserole "lasagne style"

Ingredients for 2 servings:

• 400 g Schupfnudeln from the refrigerated section
• 200 g minced beef
• 1 small onion(s), diced
• 1 small garlic clove(s), crushed
• 1 tbsp tomato paste
• some fat for frying and for the dish
• 4 cl red wine or broth
• 350 g tomatoes, pureed
• 1 tbsp Italian herbs
• some salt and pepper
• Paprika powder
• chili flakes
• Sugar
• 150 g sour cream
• 2 tbsp milk
• 120 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Fry the ground beef in a non-stick pan until crumbly. Briefly fry the diced onion and garlic, add the tomato paste and brown slightly. Deglaze with red wine or broth. Add the passata, herbs, spices to taste, and a little sugar, stir, and simmer on low heat in a covered pan for about 30 minutes. Stir occasionally. Season to taste. In the meantime, preheat the oven to 160°C (fan oven). Mix the sour cream with the milk and season with salt and pepper. Fry the dumplings in a non-stick pan until lightly browned and transfer to a greased baking dish. Mix the finished meat sauce with the dumplings and 1/3 of the cheese in the baking dish. Pour the sour cream mixture over the meat and sprinkle with the remaining cheese. Bake in the preheated oven (middle rack) at 160°C (fan oven) for about 25 minutes.