Ready in: 1 hour 25 minutes
Yield: 6 servings

For the Farfalle:
8.8 oz (250 g) Farfalle
2 tablespoons whipping cream

1. Bring a large pan of salted water to the boil. Add the farfalle and cook for about 7 minutes. (Do not cook until tender). Drain, rinse with hot water, then drain again well. Put the pasta into a large bowl. Mix with the whipping cream and set aside.

For the Topping:
8.8 oz (250 g) yogurt
1 egg
1 egg yolk
1 pinch of grated nutmeg
4.4 oz (125 g) cheese

1. Beat the eggs until foamy. Add the yogurt and grated nutmeg and stir to blend evenly. Finely grate the cheese and set aside.

For the Tomato and Meat sauce:
2 onions
23 oz (650 g) fresh beef meat
2 garlic cloves
1 red bell pepper
33 1/2 oz (950 g) tomatoes
1.7 oz (50 ml) white wine, dry
1 handful of parsley
1-2 tablespoons of sunflower oil or olive oil
1-2 tablespoons of butter
freshly ground pepper

1. Finely chop the onions and garlic cloves. Wash the tomatoes, parsley and the red bell pepper. Pat them dry with kitchen paper. Trim off the stem end from the bell pepper and discard the white membranes and seeds. Cut the bell pepper into small cubes. Finely chop the parsley.

2. Put the tomatoes into a large bowl and pour over with boiling water, enough to cover. Let them stand for 5 minutes. Drain the tomatoes, then peel off the skin and remove the pulp from the seeds. (Reserving the juice.) Sieve the tomato juice into a small bowl. Cut the tomatoes in cubes.

3. In a casserole, heat 1-2 tablespoons of olive oil or sunflower oil over low heat. Add half of the chopped onions and garlic and season lightly with salt and pepper. Cook until just softened, about 5 minutes, stirring occasionally. Add the bell peppers and cook for 2 minutes more. Now, add the tomatoes, tomato juice and wine. Bring the mixture to the boil, then lower the heat and let the mixture simmer gently for 15 minutes. Remove the casserole from the heat. With a stand mixer, purée the tomato mixture briefly.

4. Heat 1-2 tablespoons of butter in a large non-stick frying pan. Add the other half of the onions and garlic and cook until just sizzling. Raise the heat to a medium. Add the minced meat and cook until just beginning to brown, about 3 minutes. Season with salt and pepper and stir frequently to break up the meat.

5. Add the parsley and tomato sauce. Bring the mixture to the boil, then reduce the heat and simmer for 3 minutes more. Remove the pan from the heat.


Arranging the Farfalle Casserole:

1. Preheat the oven to 350 °F (180 °C).

2. Transfer half of the pasta mixture to a long rectangular or oval baking dish. Top with half of the meat mixture. Repeat this step with the remaining pasta and meat mixture.

3. Pour over with the yogurt topping, then sprinkle over with the grated cheese. Bake until golden brown, about 35-40 minutes.

Per serving:

Energy: 601 kcal / 2515 kJ
Fat: 30,9 g
Carbohydrates: 39 g
of which sugars: 10,4 g
Protein: 38,7 g
Fibre: 4,4 g

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