- 1/2 teaspoon oil
- 300 grams of beef
- 2 cloves of garlic (crushed)
- 4 tablespoons tomato paste
- 3 tomatoes (grated)
- 1/2 bunch fresh basil
- 1 tea spoon salt
- 1 tea spoon black pepper
- 1 pack of pasta (thick cut)
- 80 grams of powdered parmesan cheese
- 100 grams of cheddar cheese (shredded)
How is it prepared?
Bake thick cuts in boiling water for about 8-10 minutes.
Blend pastas with melted parmesan cheese.
Place the thickened cutting spatulas in a greased caged cake mold so that they will stand upright and leave no space between them.
Fry the plate with oil in a heated pan.
After adding garlic, tomato paste and tomato rindles, cook the tomatoes in medium heat until cooked.
Add fresh basil, salt and black pepper and cook from the oven before picking the pot after the tomatoes are cooked.
Spread the mixture on the pastries that you put in the cake mold and feed it inward with a spatula or spoon to fill the gaps.
Sprinkle the grated cheese on top and cook for 15 minutes at 190 degrees.
After 10 minutes of baking pasta pasta, remove the handcuffs and serve by slicing.