Bolognese pasta bake

Turn the oven on to 200 °C, convection if you have it. Keep the baking dish within reach.

Peel the 2 onions and cut them into small dice or thin slices.

Heat the 2 tbsp of olive oil in the skillet over medium heat. Add the onions with the pinch of salt and let them turn golden, stirring.

Add the 240 g of ground beef, break it up with the spoon and cook it over high heat until there's no pink left, at least 70 °C in the center.

Pour in the 460 g of peeled tomatoes, crushing them with the spoon, then add the garlic powder and pepper. Let it simmer over low heat, stirring now and then.

While the sauce simmers, bring a big saucepan of salted water to a boil and cook the 120 g of pasta 2 min less than the package says. Drain.

Off the heat, tip the drained pasta into the sauce, add the 120 g of crème fraîche and mix well.

Pour it all into the baking dish and spread the 60 g of shredded cheese on top. Bake at 200 °C until the top is golden and bubbly.