Fry the minced meat in oil, peel the onions, cut into small cubes and continue to fry until they are translucent. Add salted water and a little oil, cook the pasta (preferably in tubes or spirals) in boiling water and drain in a sieve. Add a large can of tomatoes with the juice to the minced onion mixture and cut the tomatoes into pieces. Season with salt, pepper and hot paprika. Peel the garlic cloves and cut them into fine slices and fold them in together with the thyme. Cook the sauce a little, thickening it if necessary. Preheat the stove to 220 degrees. Oil the gratin dish and add alternating layers of pasta, sauce and cheese. Keep a little cheese behind. Place the casserole in the oven. In a small baking bowl, mix the egg, sour cream and reserved cheese with a fork until hearty. Season with salt, pepper and nutmeg (freshly grated), stir repeatedly and pour over the hot casserole. Place in the oven until the sauce is light brown (it should take about 15 to 20 minutes).
You can vary the sauce as you like: Fresh mushrooms taste very good in it, for example. If you like it a little bit spicier you can spice it up with some dashes of Tabasco. And and and…
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