Macaroni Bolognese Pie

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.
4. Bake for 30-40 mins. Let stand for 5 mins. Carefully remove from the springform pan. Cut into 6 pieces.

celery, carrots, onion, clove garlic, olive oil, minced meat, curry, tomato, tomatoes, macaroni, eggs, soured cream, whipping cream, nutmeg, gouda

Taken from recipes-plus.com/api/v2.0/recipes/19913 (may not work)