600 g macaroni
600 g minced beef
2 onions (250 g)
½ tablespoon garlic paste
2 bell peppers (300 g)
250 g mushrooms
700 ml sieved tomatoes (passata)
2 tbsp Italian herbs
200 g grated cheese
2 tbsp oil
Salt and pepper
1 coffee cup of cream, 180 cc
2 eggs
Panko
Cook the macaroni until al dente and rinse with cold water.
Fry the minced beef in the oil until fully cooked.
Add the onion, garlic, bell peppers, and mushrooms, and cook for a few minutes.
Add the sieved tomatoes and Italian herbs, then simmer gently for 10 minutes.
Mix the macaroni into the sauce.
Mix the cream with the eggs and pour over the macaroni.
Transfer the mixture to an ovenproof dish and cover with panko and grated cheese.
Bake for 20 minutes at 160° C.
Serve with a fresh mixed salad.