This delectable casserole is surprisingly easy to make and will leave your family begging for seconds. It’s a perfect weeknight meal that requires minimal prep time but explodes with flavor.
Dinnertime during the week can be a constant battle between exhaustion and the desire for a decent meal. After a long day at work, the thought of slaving over a hot stove for hours is enough to make anyone reach for the takeout menus. But what if I told you there was a recipe that could completely revolutionize your weeknight dinners? A dish that’s bursting with flavor, incredibly easy to prepare, and guaranteed to leave your family raving for more?
Well, stop the presses, because this magical creation exists! This casserole with minced meat, tomatoes, and wine is not just a catchy title; it’s a lifesaver for busy weeknights. It all started a few weeks ago when I was staring blankly into my fridge, the usual stir-fry ingredients failing to inspire. Then I remembered a similar dish my grandma used to make, and with a few tweaks, this recipe was born. Let me tell you, it was a revelation! It’s surprisingly simple to throw together, yet the combination of savory minced meat, rich tomato sauce, and creamy béchamel sauce creates an explosion of flavor that belies its ease of preparation. Plus, it’s hearty and comforting, exactly what you crave after a long day. Trust me, this recipe is about to become your new weeknight hero!
Why You’ll Love This Recipe
Simple and Quick: This casserole comes together in under two hours, making it ideal for busy weeknights.
Rich and Flavorful: The combination of minced meat, tomatoes, wine, and creamy béchamel sauce creates a depth of flavor that’s truly unforgettable.
Family-Friendly: This dish is a crowd-pleaser! It’s hearty, comforting, and sure to satisfy everyone at the table.
Ingredients
For the Meat Layer:
- 1 onion, chopped
- 2 cloves garlic, minced
- 600g minced pork
- Olive oil
- Salt and ground black pepper to taste
- 100ml red wine
- 300g tomatoes in their own juice
For the Pasta Layer:
- 250g penne rigate pasta
- 1 leek stalk, chopped
- Olive oil
For the Béchamel Sauce:
- 40g butter
- 20g flour
- 500ml milk
- Salt, ground black pepper, and dried ground nutmeg to taste
- 80g hard Parmesan cheese, grated
For the Topping:
- 150g hard mozzarella cheese, grated
- Olive oil
Instructions
- Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Brown the Meat: Increase the heat to medium-high and add the minced pork. Season generously with salt and black pepper. Cook, breaking up the meat with a spoon, until browned on all sides.
- Deglaze with Wine: Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes, allowing the alcohol to cook off.
- Add the Tomatoes: Stir in the tomatoes with their juices. Bring to a simmer and cook for 10-15 minutes, until the sauce thickens slightly. Season with additional salt and pepper to taste.
- Cook the Pasta: While the meat sauce simmers, cook the penne rigate pasta according to package instructions. Drain the pasta and set aside.
- Prepare the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly whisk in the milk, a little at a time, until fully incorporated. Bring the sauce to a simmer and cook, stirring frequently, until thickened. Season with salt, pepper, and nutmeg to taste. Remove from heat and stir in the grated Parmesan cheese.
- Assemble the Casserole: Preheat your oven to 180°C (356°F). Grease a baking dish with olive oil. Spread half of the cooked pasta in the bottom of the dish. Top with the meat sauce, then the remaining pasta. Pour the béchamel sauce evenly over the top.
- Bake and Top: Sprinkle the grated mozzarella cheese over the casserole. Drizzle with a little olive oil. Bake for 30 minutes, or until the cheese is golden brown and bubbly.
- Let the casserole cool slightly before serving. Enjoy this delightful and heartwarming dish with your loved ones!
