Macaroni Bolognese Pie
Ingredients
- 50 g celery, trimmed and sliced ⓘ
- 75 g carrots, peeled and diced ⓘ
- 1 None onion, peeled and diced ⓘ
- 1 clove garlic, peeled and finely chopped ⓘ
- 1 tbsp olive oil ⓘ
- 350 g minced meat ⓘ
- 1 scant tsp curry powder ⓘ
- 1 tsp tomato puree ⓘ
- 1 can (425g) chunky tomatoes ⓘ
- 300 g macaroni ⓘ
- 2 None eggs ⓘ
- 100 g soured cream ⓘ
- 75 g whipping cream ⓘ
- None None grated nutmeg
- 100 g Gouda, grated ⓘ
Instructions
- Preheat the oven to 400°F. For the Bolognese sauce, heat the oil in a large skillet on medium-high heat. Add the ground beef and cook for 5 mins. Add the onion, carrots, celery, garlic and curry powder and saute for 4 mins. Stir in tomato paste. Add the tomatoes; cover and simmer for 20 mins. Season.
- Meanwhile, cook the macaroni in boiling salted water according to the package directions. Whisk together the eggs, sour cream and heavy cream. Season with salt, pepper and nutmeg. Tightly wrap a 10 inch springform pan with foil, then grease the pan.
- Drain the macaroni. Place 2/3 of the macaroni in the springform pan. Arrange remaining macaroni around the edge of the pan. Pour 2/3 of the cream mixture over the macaroni and sprinkle with cheese. Cover with the Bolognese sauce. Top with the remaining cream mixture.
- Bake for 30-40 mins. Let stand for 5 mins. Carefully remove from the springform pan. Cut into 6 pieces.
Nutrition & Diet Analysis (per serving)
964
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).