My mother always liked to bring this ground beef pasta casserole to the table, especially when there were a lot of eaters at our place. A very good old friend of mine still remembers this childhood feast and asked me for the recipe. Here it is, and I hope it will please many people.
750 grams pasta (tagliatelle)
1 large can or 2 small cans of peeled tomatoes
4-6 heaped tablespoons of tomato puree
1 kg organic ground beef
4 large onions, diced
4 garlic cloves, chopped
3 red peppers, cut into pieces
2 tablespoons olive oil
400 millilitres of cream
2 stock cubes
Oregano, to taste
1. Sear the ground beef well in a high-sided skillet.
2. Add the onions, garlic and oregano and sauté.
3. Fold in the peeled tomatoes and tomato paste.
4. Now add the chopped red peppers.
5. Stir in the 2 stock cubes or 1 tablespoon of vegetable stock paste.
6. Pour 200 milliliters of sweet cream over the top and mix.
7. Cook the pasta in plenty of salted water until al dente.
8. Now layer the pasta, ground beef mixture and cheese in one or two large greased casserole dishes.
9. At the end, pour the remaining 200 milliliters of cream over it.
10. Bake in a preheated oven at 200°C for 20-30 minutes.
Tip: instead of mozzarella, you can also use 250 grams of Swiss Emmental cheese.
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