Beef and Mushroom Pasta Bake

bowl Serves 4
Pasta Mince Tomato Mushroom Herbs Garlic Feed Four
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Ingredients

  • 300g beef mince
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 2 cups sliced button mushrooms
  • 800g can chopped tomatoes
  • 1/3 cup tomato paste
  • 1 tsp mixed herbs
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp oregano
  • 2 tsp beef stock powder
  • 2 tsp sugar
  • 200g (2 heaped cups) dried pasta, e.g. penne
  • 1 1/2 Tbsp plain flour
  • 1 Tbsp butter or oil
  • 1 cup milk
  • 1/2 cup grated cheese
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How to Use Leftover Mince

Method

  • Brown the mince in a frying pan over medium heat. Add the onion, garlic and mushrooms and cook until the mushrooms are soft.

  • Add the tomatoes, tomato paste, herbs, oregano, Worcestershire sauce, stock powder and sugar and simmer for 10-15 minutes. Season to taste.

  • While the sauce is simmering, cook the pasta in boiling salted water according to the packet directions, then make the cheese sauce.

  • Melt the butter or heat the oil in a saucepan. Turn the heat to low and stir in the flour. Mix together well and gradually add the milk a little at a time, stirring continuously with a whisk to create a smooth, lump-free sauce. When all the milk has been added, stir the sauce continuously with a wooden spoon until it begins to thicken. Do not allow it to boil.

  • When the sauce is thick enough to coat the back of a spoon, stir in the grated cheese. Mix together well, season with salt and pepper and set aside.

  • Drain the pasta and stir it into the meat sauce. Pour the meat sauce into a heatproof dish, smooth over the top and spoon over the cheese sauce. Grill the pasta bake until it is piping hot and golden on top.

  • Recipe courtesy of Food Magazine.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Food Magazine

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