600 g minced ground beef or veal
50 g of parmesan
1 can of 400 g crushed tomatoes
3 tbsp of olive oil
1 clove of garlic
1 stalk of celery
150 g fresh spinach
Salt, freshly ground pepper
250 g ricotta
Some sprigs of rosemary
20 g butter
Preheat the oven to 200 ° C. Butter a gratin dish. Grate the Parmesan.
Peel and chop the onion and garlic. Peel the carrot and grate it.
Chop the celery.
Heat a bit of olive oil in a pan. Sauté the onion and garlic over low to medium heat for 1 minute. Add the carrot and celery and let cook for 3-4 minutes. Add the meat
and mix stir well. Cook for 8 minutes, then add the crushed tomatoes.
Add salt and pepper. Simmer, over low to medium heat, for about 15 minutes, until the water has evaporated and the mixture thickens. Transfer to the gratin dish.
Wash and drain the spinach. Heat a bit of olive oil in a pan and melt the spinach for 2 minutes over fairly high heat. Add salt and pepper. Cover the meat with the spinach.
Mix the ricotta, egg, Parmesan and rosemary and spread this mixture over the spinach. Bake for 20 minutes, until the cheese is golden.