John Myers
Ingredients for 8 servings:
- 1 kg macaroni (mini macaroni)
- 800 g minced meat, mixed
- 2 large onions
- 4 garlic cloves
- 1 bag of pickled peppers, drained weight 160 g
- 2 packs of tomatoes, pureed, approx. 400 g each
- 1 can tomatoes, chopped, approx. 500 g
- 2 packs of hollandaise sauce
- 250 g Emmental cheese, grated
- Salt and pepper, freshly ground
- Paprika powder, sweet
- Paprika powder, hot
- Cayenne pepper
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
Dice the onions. Finely chop the garlic. Slice the peppers into small rings and set aside some of the liquid. Fry the minced meat in a non-stick pan without oil until crumbly, seasoning occasionally with pepper, paprika, and cayenne pepper. Add the onions and garlic and sauté. Then add the pureed and chopped tomatoes and let it simmer slightly. Now add the peppers and hollandaise sauce, stir everything together, and let it simmer for another 5 minutes over medium heat. Season to taste and adjust seasoning to taste. Set the pan with the sauce aside to infuse a little longer. Now prepare the pasta according to the package instructions. I shorten the cooking time by 2-3 minutes, since it will still be going in the oven. Drain the pasta and transfer it to a large casserole dish. Pour the sauce over it and mix everything together. Then spread the grated cheese over the top and place the casserole dish in an oven preheated to 200°C (400°F). Bake for about 20-25 minutes, depending on how dark you want the cheese to be. Serve with a mixed green salad. The quantities are calculated this way because we always cook it for two days. The casserole tastes even better on the second day.
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