Baked Pasta with Meat and Tomato Sauce
- 1 onion
- 2 garlic
- 1 small carrot
- 100 grams Celery root
- 2 tablespoons olive oil
- 800 grams canned tomatoes
- 100 milliliters Vegetable broth
- freshly ground peppers
- 1 tablespoon dried, italian Fresh herbs
- 1 tablespoon Fruit Vinegar
- 500 grams macaroni
- 400 grams Sausage meat
- 2 tablespoons freshly chopped Basil
- 100 grams grated Emmentaler cheese
- 50 grams grated Parmesan
- 120 grams Prosciutto (thinly sliced)
Peel onion, garlic, carrot and celery, cut into small cubes. Heat oil in a pan and saute vegetables until translucent, add tomatoes and broth and simmer for about 15 minutes on low heat. Season well with salt, pepper, herbs, vinegar and sugar.
Cook pasta in boiling salted water until very al dente. Drain and rinse in cold water, drain again.
Line springform pan with parchment paper. Combine meat with basil and 1-2 tablespoons of tomato sauce. Spread thin layer of meat on the bottom of springform pan. Combine pasta with half of tomato sauce, Emmental and Parmesan and spread on top of meat. Top with remaining meat and smooth. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. If meat browns too much, cover with aluminum foil.
Remove from the oven and cool slightly. Loosen from the pan and cover with ham. Slice and serve with remaining sauce.