#macarrons

Macarrons gratinats recipe

INGREDIENTS

320 g of penne pasta

2 ripe tomatoes, grated

1 grated onion

2 grated garlics

200 g of ground meat / minced meat (it can be chicken, beef, pork, or mixed)

100 g of grated cheese

Bay leaf

Olive oil

Salt

Water

PREPARATION

Boil the pasta in water with salt, a bay leaf, and a little bit of olive oil.

Fry the meat lightly in oil, add the onion, the garlic and the tomatoes, and cook it all together until the meat is cooked.

If the liquid evaporates before the meat is cooked, you can add some of the water used to boil the pasta.

Mix it with the pasta, sprinkle the cheese and bake it to gratin.

Variations:

Instead of preparing the gratin, you can serve the cheese on a side.

To prepare the gratine, you can place small balls of butter with the cheese.

Instead of adding water to the onion, garlic and tomato mix, you can add a little bit of milk.

You can use pieces of Iberian cured ham instead of meat.

You can add herbs such as oregano and thyme to the onion, garlic and tomato mix.

If you’ve had roasted meat (rostit) the days before, it’s good to re-use the oil you used for that to make the onion, garlic and tomato mix.