Penne alla Bolognese baked with cheese

A large sheet for approx. 4 portions

  • 500 g Penne
  • 500 g beef chopped
  • 500 g passed tomatoes
  • 200 g sweet cream
  • 200 g grated gouda
  • two medium onions
  • 1/4 l clear broth
  • salt, pepper, pepper spice spicy, oregano
  • 2 teaspoons sauce binder light

Cook the penne according to instructions on the packaging and quench with mandarin, so put in a sieve and add mandarin. Let the oil heat in a large saucepan and add the peeled and chopped onions and let them fry lightly brown. Then add the beef chop and fry until it is grey. Season here with salt, pepper and pepper spice. Add the tomatoes and season, especially with oregano. Add the cream and the sauce binder. Then bring to the boil on a high flame and cook for 5min. Put the penne in the spout form, this does not have to be greased, because the penne have already been quenched with neat margarine. Season the finished sauce again with all the spices and add to the top dish. Stir well until minced and perfectly mixed. Now spread the grated Gouda on the srise. Oven approx. Preheat 10min to 200 degrees. Put the cesson in the oven. After approx. 30 min the run-up is ready. Enjoy your meal.

Leave a Reply