Mexico Pasta Gratin

Ingredients

• 1 onion
• 3 cloves garlic
• 1 red bell pepper
• 1 Carrot
• 2 tbsp olive oil
• 400 g beef mince
• Salt
• Pepper
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 2 pinches piment d’Espelette
• 200 ml beef broth
• 400 g chopped tomatoes (canned)
• 250 g black beans (drained, canned)
• 300 g whole wheat penne
• 100 g grated Gouda

Instructions

1. 1.

   Peel and dice the onion and garlic. Wash, clean, and dice the bell pepper. Peel and dice the carrot. Heat the olive oil in a pot and brown the meat until crumbly. Add the onion, garlic, carrots, and bell pepper and sauté for 2-3 minutes, seasoned with salt, pepper, cumin, coriander, and piment d'Espelette. Pour in the broth and tomatoes and bring to a boil. Cover and simmer for about 10 minutes. Drain the beans, add them to the meat and vegetable mixture, and cook for another 5 minutes.

2. 2.

   Meanwhile, grease a baking dish if necessary with oil. Cook the penne in boiling salted water according to package directions until very firm, drain, and set aside. Fill the baking dish with pasta, season the meat and vegetable mixture with salt, pepper, and piment d'Espelette to taste, and pour it over the pasta. Sprinkle with cheese and bake in a preheated oven at 200 °C (180 °C fan; Gas Mark 3) for about 15 minutes.