Pasta gratin bolognese
Portions: 6
Ingredients
- 360 g Pasta
- 800 g Ground beef 5%
- 380 g Canned crushed tomatoes
- 0.5 dl Water
- 2 tbs Tomato paste
- 1 tbs Vegetable stock
- 1 tsp Rapseed oil
- 2 st Shallot
- 1 st Garlic clove
- Salt
- Black pepper
- Basil dried
- Oregano dried
- Bell pepper powder
- 1 dl Cooking cream 4%
- 1 dl Low-fat milk
- 1.5 dl Grated lean cheese 12%
- Salt
- Black pepper
Instructions
- 1. Finely chop the shallot and garlic.
- 2. Heat a frying pan with rapeseed oil (or other neutral oil). Sauté the onion and garlic until soft and translucent.
- 3. Add the tomato paste and let it cook for a minute or two.
- 4. Crumble in the ground meat and fry until fully cooked through.
- 5. Add vegetable stock, crushed tomatoes, and water. Season with salt, pepper, basil, oregano, and bell pepper powder. Let simmer for at least 15 minutes.
- 6. Preheat the oven to 225°C (435°F).
- 7. Cook the pasta in salted water according to package instructions.
- 8. In a small saucepan, combine cooking cream, milk, cheese, salt and pepper. Bring to a boil, then lower the heat and let it simmer until the cheese has melted and the sauce is smooth.
- 9. Mix the meat sauce with the cooked pasta.
- 10. Pour the mixture into an ovenproof dish and top with the cheese sauce.
- 11. Bake in the middle of the oven for about 15 minutes, or until bubbly and golden on top.
Nutrition per serving
Calories: 464
Protein: 40
Fat: 11
Carbohydrates: 50