FRIJE

Instructions

• 1.   Bring a large pot of salted water to a boil for the pasta. Finely chop the garlic. Heat a drizzle of oil in a large skillet over high heat. Once hot, add the ground beef and cook for 4-5 minutes. Crumble the meat with a wooden spoon. Season with salt and pepper.
• 2.   Meanwhile, trim the ends of the carrot (without peeling it) and grate it on the large side of a grater. Add the penne to the pot and cook for 12 minutes. Drain and return them to the pot, then add a little oil to prevent sticking. Add the carrots and garlic to the skillet with the meat. Mix, then add the tomato paste. Stir and cook for 1 minute.
• 3.   Add the crushed tomatoes to the skillet, and, per person: 1 tsp of brown sugar and 25 ml of water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes over medium heat, or until the sauce thickens. Season with salt and pepper. You can add a splash of water if the sauce evaporates too quickly. Meanwhile, preheat the oven to 230°C (or 210°C fan-forced) and take the opportunity to do some dishes!
• 4.   Once the sauce has thickened, add the pasta to the pot. Mix well.
• 5.   Pour everything into a large deep baking dish. Tear the fior di latte into pieces and distribute it over the pasta, then sprinkle the whole thing with grated Italian cheese. Bake the dish for 8-10 minutes, or until the cheese is melted and golden brown.
• 6.   Serve the baked penne and batavia lettuce on plates. Season your salad with salt, pepper, and olive oil to taste.

Nutritional information *