Preparation

brown the onion in butter. add the minced meat and the bay leaf. when the meat is well browned, add the tomato pulp and the ketchup, salt and pepper. simmer until the meat is cooked. remove from the heat and add the grated emmental. cook the pasta with salt until it is ´´al dente´´. drain and mix the pasta with the meat preparation. pour the spiced pasta into a pyrex greased with margarine. pour the bechamel sauce over the pasta and place in a moderate oven for 40 or 45 minutes. when forming a golden crust on the surface, remove from the oven and serve immediately.

Ingredients

  • a glass of tomato pulp
  • a glass of ketchup
  • 50 gr of grated emmental cheese
  • 80 gr of butter or margarine
  • 500 gr of minced meat
  • 400 grams of macarroni
  • ½ chopped onion
  • ½ bay leaf
  • salt and pepper
  • bechamel sauce