Bird's Tongue Pasta with Ground Meat Baked in the Oven
Zutaten
- Pasta, bird's tongue350 grams
Hackfleisch1000 grams- Grated Romano cheese250 grams
- Ghee or butter15 tablespoons
- Tomatoes2 cups
Zwiebel500 grams
Knoblauch2 cloves
Soße15 tablespoons
Maisöl30 tablespoons
Lorbeerblatt2 leaves
Gemahlener Zimt0.3 teaspoons
Salz0.3 teaspoons
Schwarzer Pfeffer0.3 teaspoons
Schritte
- 1
In a pot, add a quantity of water with a little salt and oil and bring to a boil.
5 MinutenBenötigte Werkzeuge:
Topf - 2
Add the pasta to the boiling water and stir once only. Leave the lid open for ten minutes, then drain and rinse with cold water and drain again.
10 MinutenBenötigte Werkzeuge:Topf - 3
In a pot, add ghee and oil over heat, grate the onion and add it to the pot, stirring until it reaches the desired color.
5 MinutenBenötigte Werkzeuge:Topf - 4
Add the ground meat along with a little cinnamon, pepper, bay leaves, and a spoonful of tomato juice. Mix well while stirring continuously, and when cooked, add salt.
10 MinutenBenötigte Werkzeuge:Topf - 5
Grate a large onion and sauté it in a pot over heat. Add the crushed garlic and blend the tomatoes in the blender, strain them well, and add to the onion. Add pepper and cinnamon and let it simmer.
10 MinutenBenötigte Werkzeuge:Topf
Mixer - 6
Add salt to the mixture, then add the pasta and let it cook for five minutes on low heat.
5 MinutenBenötigte Werkzeuge:Topf - 7
Then take the pasta and add half of the meat, mixing well.
5 Minuten - 8
Then place half of the pasta in a mold, then the remaining meat in the middle, and then add the rest of the pasta.
5 Minuten - 9
Sprinkle the mold with grated cheese and place it in the oven for 20 minutes.
20 MinutenBenötigte Werkzeuge:
Ofen - 10
After that, serve with toasted bread.
5 Minuten
Nährwertangaben
Hackfleischpro 100gZwiebelpro 100gKnoblauchpro 100gSoßepro 100gMaisölpro 100gLorbeerblattpro 100gGemahlener Zimtpro 100gSalzpro 100gSchwarzer Pfefferpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.