Macaroni Bolognese Pie - cooking recipe

Ingredients

50 g celery, trimmed and sliced
75 g carrots, peeled and diced
1 None onion, peeled and diced
1 clove garlic, peeled and finely chopped
1 tbsp olive oil
350 g minced meat
1 scant tsp curry powder
1 tsp tomato puree
1 can (425g) chunky tomatoes
300 g macaroni
2 None eggs
100 g soured cream
75 g whipping cream
None None grated nutmeg
100 g Gouda, grated

Preparation

Preheat the oven to 400\u00b0F. For the Bolognese sauce, heat the oil in a large skillet on medium-high heat. Add the ground beef and cook for 5 mins. Add the onion, carrots, celery, garlic and curry powder and saute for 4 mins. Stir in tomato paste. Add the tomatoes; cover and simmer for 20 mins. Season.
Meanwhile, cook the macaroni in boiling salted water according to the package directions. Whisk together the eggs, sour cream and heavy cream. Season with salt, pepper and nutmeg. Tightly wrap a 10 inch springform pan with foil, then grease the pan.
Drain the macaroni. Place 2/3 of the macaroni in the springform pan. Arrange remaining macaroni around the edge of the pan. Pour 2/3 of the cream mixture over the macaroni and sprinkle with cheese. Cover with the Bolognese sauce. Top with the remaining cream mixture.
Bake for 30-40 mins. Let stand for 5 mins. Carefully remove from the springform pan. Cut into 6 pieces.