Monday, July 27, 2015

Maria's pasta gratinata - Marias pastagratäng

Marias pastagratäng

In Milan, Torino and Naples it’s something of a rule to put pasta on the dinner table. This gratin smells lovely of the herbs in it.

4 servings

8 oz macaroni
water, salt
2 large onions
2 cans whole tomatoes, 14 oz each
2 tbsps cooking oil
11 oz ground beef
1 bay leaf
1 to 2 crushed garlic cloves
1½ tsps salt
2 tsps French herbs (in Sweden, we can
buy them frozen in small packages if we
don’t grow them ourselves)
1 to 2 tsps sage
1 tsp rosemary
1 ¾ to 2 cups grated cheese

Boil the macaroni in lightly salted water according to package instructions. Chop the onions and pour off half of the liquid from the canned tomatoes. Heat the oil in a saucepan and sizzle the onions for a few minutes. Add the ground beef and fry until done. Blend in tomatoes, bay leaf, garlic, salt and spices and simmer slowly for about 10 minutes. Flavour to taste and adjust if necessary.

Drain the pasta well and put half of it in a greased, oven-proof dish. Pour half of the meat sauce on top and sprinkle with half the cheese. Then add remaining pasta, sauce and cheese and bake in the upper part of the oven at 200C/gasmark 6 for 20 to 30 minutes.

Serve and enjoy! A salad is a must with this …


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