300g Pambac bucatini, 300g minced beef, 2 tbsp olive oil, 1 onion, finely chopped, 2 cloves garlic, minced, 1 tsp hot paprika, 400g chopped tomatoes in stock, Salt and pepper to taste, 100g grated cheese, 50g mozzarella, 1 tsp dried rosemary.
300g Pambac bucatini, 300g minced beef, 2 tbsp olive oil, 1 onion, finely chopped, 2 cloves garlic, minced, 1 tsp hot paprika, 400g chopped tomatoes in stock, Salt and pepper to taste, 100g grated cheese, 50g mozzarella, 1 tsp dried rosemary.
Boil the pasta in salted water according to package directions. Drain and place in a baking dish greased with a little olive oil. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic and sauté until soft and golden. Add beef, rosemary and hot paprika. Cook until meat is tender and browned. Add the chopped tomatoes and simmer the mixture for 10-15 minutes until thickened. Adjust taste with salt and pepper. Pour the meat mixture over the bucatini in the baking dish. Sprinkle grated cheese on top and mozzarella pieces. Place the dish in a preheated oven at 180°C and bake the macaroni for 20-25 minutes or until a crust forms on the surface. Remove the dish from the oven and serve the baked beef macaroni while still warm. Enjoy!