Homemade bolognese pasta bake

Turn the oven on to 200 °C, convection if you have it.

Peel the 2 onions and chop them finely. Peel the 2 garlic cloves and crush or mince them.

Heat 1 tbsp of olive oil in the skillet over medium heat. Add the onions with a pinch of salt and cook until translucent, then add the garlic for 30 seconds.

Add the 260 g of ground meat and break it up with the spoon. Cook over high heat until no pink is left: the meat must be cooked all the way through.

Add the 340 g of whole peeled tomatoes and crush them with the spoon, then add 1 tsp of oregano, salt and pepper. Let simmer over low heat, uncovered.

While the sauce simmers, bring a large saucepan of salted water to a boil. Cook the 220 g of penne 2 minutes less than the package says, then drain.

Off the heat, stir the 8 cl of crème fraîche into the sauce, then add the drained pasta. Mix well to coat.

Transfer the mixture to the gratin dish and smooth the top. Scatter the 60 g of grated emmental over the whole surface.

Bake at 200 °C until the cheese is golden and bubbling. Let rest 2 minutes before serving.