Pasta Bomb on Tomato Sauce

Cook the macaroni in plenty of boiling salted water for about 10 minutes until al dente, pour into a sieve, cool and drain well. Spread a rounded, medium sized, greased glass or ceramic bowl from the center of the bottom to the top in a spiral very tightly with the macaroni. These should not form any gaps. Rinse, dry, clean and halve the mushrooms. Select spinach, rinse, drain and steam in the heated light butter or butter (1) in about 3 minutes until soft.

Cut the ham into strips, add to the spinach together with the mushrooms and stew for 2 minutes. Later cool a little bit and form into the macaroni bowl. Beat the eggs with half of the fresh cream and the whipped cream, season with salt, pepper and garlic salt. Pour the egg mixture over the filling and cook everything together in a heated oven at 180 °C for about 45 minutes.

Rinse tomatoes, dab dry and cut into coarse pieces, removing the stalks. Peel onion and cut into cubes. Heat light butter or butter (2) and steam tomato pieces and onion cubes in it for 10 minutes until soft. Dust with flour, douse with clear soup and bring to a boil. Strain through a sieve. Mix with the paradeis pulp, season with sugar, a little bit of pepper, salt, Tabasco sauce and marjoram. Pour the sauce into a large dish and add the remaining crème fraîche.

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