Pasta Gratin with Minced Meat and Vegetables

(*) Orecchini, the typical Italian “ear” pasta from Puglia, form this casserole a special touch.

Make the pasta “al dente” according to the instructions on the package, drain and cool a little bit.

Grease a large baking dish with butter. Put half of the pasta in it, and briefly rinse the rest in a colander to prevent it from sticking.

For the meat/vegetable sauce, peel the carrot and celery. Cut both vegetables into small cubes or grate coarsely. Peel onion and garlic clove, chop finely and add.

Fry minced meat in oil, turning. Then add all the vegetables and sauté briefly. Add pelati and tomato puree, then extinguish with wine and water. Add bouillon cubes, season the sauce and cook for a few minutes.

For the cheese sauce, melt the butter in a pan, add flour and sauté. Add milk and water, stir until smooth, season the sauce and simmer for a few minutes. Finally, add the grated cheese to the hot sauce, stirring until it melts.

Pour half of the meat sauce on the pasta in the mold, also pour half of the cheese sauce on top. Put remaining pasta on top, then pour another time meat sauce and finally cheese sauce. Finally sprinkle the remaining grated cheese on top.

Put the casserole in the oven (center) and bake for about 20 minutes.

Together with a mixed leaf salad, this casserole gives

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