Penne al forno with salad

Penne al forno
300 gr. penne
1 big onion, in snippets
2 toes of garlic, from the press
3 el olive oil
300 gr. minced meat (beef)
2 dl broth (beef)
1 kg roma tomatoes, without skin and in small pieces
1 tl rosemary
salt
pepper
1 el flour or maizena
butter
parmegian or pecorino in small pieces
Kook the penne 7 min in water with salt and a little bit olive oil. After cooking, cool down with water.
Fry onion and garlic in hot oil. Add minced meat, stir until it is a little bit brown and completely fallen apart. Add broth, tomatoes, rosemary, salt and pepper. Put fire low and leave for 30 min. Add flour and bind the sauce. Preheat oven to 200 degr.
Take oven dish and put button on the inside. Put a layer of penne on the bottom of the dish and add the sauce. Add a layer of cheese, the rest of the penne and at last, the cheese. Put in oven until top of dish is light brown.

Salad
1 lettuce, leave taken apart, washed and dryed
2 tasty tomatoes, cut in 4 parts each
olive oil
vinegar (little bit)
1 tl herbes de provence
1 toe of garlic, cut in half
pepper
Rub the inside of the garlic in the salad bowl. Add lettuce, tomatoes, herbes de provence and stir well. Add olive oil and vinegar and stir well. Add pepper to taste.