INGREDIENTS

• 250 g carrots
• 2 stalks of celery
• 1 onion
• 1 garlic clove
• 5 oregano twigs
• 1 tbsp. neutral vegetable oil
• 500 g minced beef
• 1 tbsp. tomato paste
• Pepper
• Sweet paprika powder
• 1 tin (425 g) chopped tomatoes
• 300 g pasta (e.g. rigatoni)
• Salt
• 200 g cherry tomatoes
• 150 g grated cheese

ALSO

• Oil or butter for greasing

Preparation

Clean and peel the carrots and cut into very small cubes. Clean and wash celery, peel if necessary and cut into small cubes. Peel the onions and garlic and chop finely. Wash the oregano, shake it dry, remove the leaves and chop finely.

Heat up the oil in a pan. Fry the meat in portions until crumbly. Add the onion and garlic and fry. Add vegetables and fry as well. Add the tomato paste and roast. Season with salt, pepper, paprika powder and oregano. Add the chopped tomatoes. Bring to the boil and cook covered on a low heat for about 30 minutes.

Grease a gratin dish. Cook pasta in plenty of boiling salted water until al dente, drain and place in the greased gratin dish. Wash the cherry tomatoes, halve and spread over the pasta.

Preheat the oven to 200 °C top/bottom heat (180 °C fan).

Season the bolognese sauce to taste again, spread over the pasta and mix everything together. Sprinkle with cheese.

Bake in the oven for around 20-25 minutes. Remove and serve immediately.

Serve with a mixed lettuce.