Description
Herzhafter Hackauflauf mit saftiger Fleischmischung, aromatischem Knoblauch und samtiger Sahnesoße, verfeinert mit Rotwein. Goldbraun überbackene Spätzle, garniert mit frischer Petersilie, bieten zarten Biss und vollen Geschmack.
Ingredients
Scale
- 250 ml heavy cream
- 3 tablespoons tomato paste
- Finely chopped parsley
- 350 g Spätzle (German egg noodles)
- 300 g mixed ground meat (beef and pork)
- 3 cloves garlic
- 20 g butter
- Cheese slices
- 2 onions
- Nutmeg
- Salt
- Pepper
- Thyme
Instructions
- Preheat your oven to 170°C (340°F) with the convection (fan) setting, or to 190°C (375°F) if using conventional heat.
- Peel and finely chop the onions. Peel the garlic cloves and crush or finely mince them.
- In a large skillet or frying pan, melt 20 g of butter over medium heat. Add the chopped onions and sauté them gently until they become soft and translucent, about 4-5 minutes. Stir occasionally to prevent burning.
- In a mixing bowl, combine the ground meat with the crushed garlic cloves. Mix thoroughly so the garlic is evenly distributed throughout the meat.
- Add the garlic-infused ground meat mixture to the pan with the sautéed onions. Increase the heat to medium-high and cook, breaking up the meat with a spoon or spatula, until it is well-browned and no longer pink. This should take about 6-8 minutes. Stir frequently to ensure even browning.
- Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for 1-2 minutes, reducing slightly.
- Add the tomato paste to the pan, stirring well to combine it with the meat mixture.
- Season the mixture generously with salt, freshly ground black pepper, a pinch of ground nutmeg, and dried or fresh thyme to taste. Stir everything together and let it cook for another 2-3 minutes so the flavors meld.
- Sprinkle in the finely chopped parsley and stir again. Remove the pan from heat.
- If using fresh Spätzle, cook them in boiling salted water according to package instructions, then drain. If using pre-cooked or store-bought Spätzle, ensure they are ready to use.
- Combine the cooked Spätzle with the meat sauce in a large bowl, mixing thoroughly so the noodles are evenly coated and the mixture is homogeneous.
- Grease a baking dish (about 2 liters/2 quarts capacity) with a small amount of butter to prevent sticking. Transfer the Spätzle and meat mixture into the prepared baking dish, spreading it out evenly.
- Pour the heavy cream evenly over the entire surface of the casserole to ensure it remains moist and develops a creamy texture when baked.
- Cut the cheese slices into strips. Arrange the strips on top of the casserole in a crisscross or lattice (gitter) pattern, so that the top is mostly covered but some gaps remain for browning.
- Dot the top of the casserole with small pieces of butter to aid in browning and add flavor.
- Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.
- Serve hot, ideally with a side of green salad for a complete meal. Enjoy!
Notes
You can use any type of cheese that melts well, such as Gouda, Emmental, or mozzarella. Adjust the seasoning to your taste, and feel free to add a pinch of chili flakes if you prefer a little heat. For extra flavor, you can sauté a diced bell pepper or mushrooms along with the onions. The casserole can be prepared ahead and baked just before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
