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Pasta casserole with minced meat
4 cloves of garlic
1 cup of dry red wine
500 g of tomato sauce or paste
1 bay leaf
0.5 tbsp of salt
400 g of "rigatoni" pasta "penne" or "rotini"
ground red pepper
1 kg of minced meat
1 cup sour cream TM Shchedryk
400 g "Rivne" cheese TM Shchedryk or "Mozzarella"
butter TM Shchedryk for greasing form
In a frying pan fry the minced meat with finely chopped onion and garlic for 10 minutes, stirring occasionally. Pour in the wine and cook for about 5 minutes, then add the tomato sauce, bay leaf, salt and red pepper. Bring to a boil, reduce heat and simmer for 15 minutes. Form for baking brush with butter, put half of the warm boiled to a condition "al dente" pasta, then a layer of minced meat. Apply a mixture of sour cream and 300 grams of grated cheese. Repeat one more time, laying layers of products, and 100 g of cheese leave. Bake in a well preheated 180 ° C oven for 35 minutes, then sprinkle with cheese and bake for 10 minutes. Serve the casserole hot!