Gratin of penne and beef balls

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Gratin of penne and beef balls

Gratin of penne and beef balls

Number of people

250 g penne

350 g ground beef

200 g mozzarella cheese

8 dried tomatoes

1 egg

80 g grated gruyère cheese

2 sprigs of basil

2 tablespoons chopped parsley

2 tablespoons red wine

20 cl beef broth

20 g butter

2 tablespoons olive oil



Preparation: 45 min
Cooking time: 20 min
Step 1
Prepare the meatballs by mixing the minced meat with the egg, gruyère (30 g), parsley, red wine, pepper and salt.
Step 2
Form small balls and brown them 5 min in a frying pan in a drizzle of oil over medium heat.
Step 3
Then, switch to low/medium heat, add the broth, cover and simmer for about 20 minutes.
Step 4
Drain the dried tomatoes and cut them into pieces.
Step 5
Cut the mozzarella into slices.
Step 6
Cook the pasta according to the time indicated on the package before draining it and mixing it with the butter and the rest of the gruyère.
Step 7
Preheat your oven to 210°C (thermostat 7).
Step 8
Pour the pasta into a gratin dish, add the tomatoes, meatballs and broth.
Step 9
Add the mozzarella slices on top. Bake in the oven for 15 to 20 minutes (watch the cooking).
Step 10
In the meantime, remove the leaves from your basil sprigs.
Step 11
Once cooked, serve with the basil leaves.
I add my grain of salt

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