for 6 to 8 portions
250 grams of macaroni
salt
500 grams minced beef or pork mince or (halfom)
30 à 60 grams fat
2 medium onions
3 tablespoons broth
1 tablespoon tomato puree
2 tablespoons sour cream The grated rind and juice of 1/2 lemon.
Some nutmeg.
Some marjoram powder
150 grams of ground mature cheese.
1 chilli
for garnish: tufts curled parsley, tomatoes and tomato ketchup.
Instructions
Boil the macaroni cooked in plenty of boiling water with salt. The quick-boiling kind in 7 minutes, the ordinary in 20 minutes. Rinse them there-after with cold water and let them drain well and get some dry.
Fruit the finely chopped onion in the hot grease, not brown. With only minced beef 60 grams fat, take grease.
Add the mince with some salt and mash it with a fork. Do not let it be brown, but only cooked.
Pour the broth and stir in the remaining ingredients.
Scoop the minced mixture layer to layer with the macaroni and the cheese in the well-greased bread form so that the last layer of macaroni is sprinkled with cheese.
Bake the pie until it is golden brown and firm.
Garnish with:
tufts curled parsley, tomato caps and tomato ketchup.
Serving: Hot or cold, cut into slices.
Main kitchenware: Sauce pan, casserole, bread form.
Preparation: 25 minutes.
Preparation time: 1 hour and for macaroni: 7 or 20 minutes.
Oven: Lukewarm to moderate, 175-190 degrees, gas 4, place in the oven in the middle.