Stufatu – Lamb and Veal Stew

Roughly cut the meat into cubes. Finely dice the bacon. Remove the skin from the onion and chop finely. Blanch (scald) the tomatoes, remove the skin and squeeze out the seeds. Fry the bacon in a large saucepan. Fry the onion briefly. Add the meat and let it color. Add the tomatoes. Remove the garlic from the skin, squeeze it and add it. Rinse the thyme, remove the leaves, add to the meat with the bay leaf and the dried herbs. Season with salt and pepper. Pour the wine. Simmer everything with a closed lid over medium heat for about 30 minutes. Boil plenty of salted water. Cook the macaroni in it until it is not completely soft. Preheat the oven to 200 degrees. Grate the cheese. Layer the meat, the macaroni and the cheese alternately in an ovenproof dish. Cook in the heated oven (gas mark 3) with the lid closed for about 30 minutes. Serve in the dish.

Our tip: Use bacon with a fine, smoky note!

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