You will need: Fireclay bricks / extendable grill grate / Celtic pot ® / Celtic pot ® Frying plate/lid
Top heat: approx. 220-250°C
Preheating: approx. 15 minutes
Working hours: 15 minutes
Cooking time: ca. 30 minutes
Ingredients (for 6-8 persons)
- 2 tablespoons oil
- 600 g minced meat to taste or sausage meat from raw, coarse sausages or Italian sausages
- 1 onion, diced
- 1 clove of garlic, finely chopped
- 2 tbsp tomato puree
- 700 ml hot vegetable stock
- 700 g strained tomatoes
- 4-5 fresh sprigs of thyme
- 200 g crème fraîche
- 500 g short macaroni
- 300 g grated cheese (e.g. Edam, Gouda, Emmental, mozzarella)
In addition:
- 8 slices of bacon
- Salt, pepper
- Sprigs of thyme for decoration
Heat the Merklinger to approx. 220-250°C.
Heat the Celtic pot on the pull-out grill rack directly over the fire.
Pluck the leaves from the thyme sprigs.
Heat the oil in the pan and fry the mince until crumbly. Fry the onions and garlic briefly.
Season with salt and pepper. Stir in the tomato purée and sauté.
Add the hot vegetable stock, the strained tomatoes and the thyme and season well with salt and pepper.
Bring to the boil while stirring. Stir in the crème fraîche and pasta.
Spread the cheese over the casserole and place the pan on the hot firebricks in the Merklinger. Bake the casserole for approx. 30 minutes.
Meanwhile, heat the Keltentopf ® roasting tray/lid on the pull-out grill rack directly over the fire and fry the bacon slices on it until crispy.
Spread the bacon slices over the one-pot macaroni casserole and decorate with thyme leaves.
Tip:
It goes well with crunchy leaf salads.