Bolognese pasta bake

Ingredients

• 2 medium red onions (300 g)
• 2 medium white onions (300 g)
• 1 medium carrot (100 g)
• 150 g small celery root or parsley root
• 3 tablespoons olive oil
• 4 large garlic cloves
• 500 g minced pork and beef
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 pinch of nutmeg
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g parsley
• 5 large tomatoes puréed (750 g)
• 3 tablespoons tomato paste
• 150 ml dry red wine
• 2000 ml water
• 10 g salt
• 1 teaspoon coriander seeds
• 2 bay leaves
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried oregano
• 400 g penne
• 50 g grated Parmesan
• 100 g grated cheese

Preparation

1. Peel the onion, carrot and celery root or parsley root, then grind them. Crush 3 garlic cloves. Heat the olive oil in a large frying pan and cook the garlic for 2 minutes, until fragrant. 2. Add the ground vegetables and cook for 8 minutes, stirring, until softened. 3. Add the minced meat, paprika, curry, nutmeg, basil, thyme, oregano, salt and pepper. Cook for 8 minutes, until the meat is no longer pink and starts to brown. 4. Add the puréed tomatoes and tomato paste. Simmer the sauce over low heat for 30 minutes, then pour in the wine and simmer for another 30 minutes. 5. Bring 2000 ml of water to a boil with 10 g of salt, the coriander, bay leaves, 1/2 teaspoon of curry, 1/2 teaspoon of oregano and 1 crushed garlic clove. The water will take about 10 minutes to come to a boil. 6. Add the penne to the boiling water and cook for 10 minutes, stirring now and then, until al dente. Drain. 7. Toss the drained pasta with the hot sauce and transfer it to a baking dish. Sprinkle with the grated Parmesan and cheese, then bake at 200°C for 20 minutes, until the cheese is browned.