Baked Macaroni and Ground Meat Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,333 cal. | (63 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,286 mg | (32 %) | ||
| Calcium | 573 mg | (57 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 37.8 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 377 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 350 grams macaroni (or penne)
- 500 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 1 onion
- 1 garlic clove
- 1 tsp thyme
- 4 Tbsps olive oil
- ¼ l Red wine
- 350 grams Tomatoes
- 60 grams butter
- 40 grams Pastry flour
- ½ l milk
- 4 eggs
- 100 grams grated Emmentaler cheese
- 100 grams streaky Bacon
- salt
- peppers
Preparation steps
Cook macaroni in plenty of salted boiling water, according to package directions. Drain well. Peel and finely chop onion and garlic. Sauté onion and garlic in olive oil. Add ground meat. Season with thyme, salt and pepper and fry until meat browns. Stir in tomato paste and red wine. Cover and simmer over low heat for about 30 minutes. Blanch tomatoes in boiling water and rinse under cold water. Peel and dice tomatoes. In the last 10 minutes of cooking ground meat mixture, stir in tomatoes.
To make bechamel: In a saucepan, melt 40g (approximately 1 1/2 oz) butter. Add flour and sauté. Gradually pour in milk and bring to a boil, stirring constantly. Cook until thickened, about 10 minutes. Stir in half the cheese. Let cool.
Finely chop bacon and fry in a pan. Grease a baking dish. Fill bottom of dish with a layer of macaroni. Spoon meat sauce over macaroni and repeat layers until all ingredients have been used up, ending with a pasta layer. Pour bechamel sauce over the top, and sprinkle with bacon and remaining cheese. Dot the top with butter (cut into small pieces). Bake until golden-brown, about 40 minutes at 200°C (approximately 400°F).
