For the pasta casserole, cook the pasta in salted water until al dente. Wash and peel the vegetables and chop them in a food processor (grate finely).
Dice the onion and cut the leek into rings and fry in oil. Add the chopped vegetables and fry. Finally add the minced meat and fry.
Add salt and pepper and deglaze with red wine. Reduce a little and then pour in soup and simmer for about half an hour so that the juice reduces well.
In a greased baking dish, layer the noodles and sauce and finally pour the tomato puree over them. Sprinkle the cheese on top and bake in the oven at 180 degrees convection for 20 minutes.
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