in Recipes

Rigolo à la Andi

updated

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Ingredients for 1 servings:

  • 1 can of tomatoes
  • 200 ml cream
  • some chili
  • some pepper
  • some salt
  • some oregano
  • 500 g minced meat, mixed
  • 200 g cheese (Gouda)
  • 350 g pasta, various
  • 1 piece(s) onion(s)
  • some fat, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from the oven

Puree the canned tomatoes with a hand blender. Add the cream and season with salt, pepper, chili, and oregano. Bring to a boil briefly and set aside. Cook the pasta and set aside. Dice the onion and sauté. Add the ground beef and fry until crumbly. Season with salt and pepper. Butter a baking dish and add a layer of pasta. Spread the ground beef over the top. Pour the tomato cream sauce over the top and top with cheese. Bake at 200°C for 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rigolo à la Andi

My Thai soup