Beef and Mushroom Pasta Bake

Ingredients
- 300 g beef mince
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 2 cups sliced button mushrooms
- 800 g can chopped tomatoes
- 1/3 cup tomato paste
- 1 tsp mixed herbs
- 1/2 tsp Worcester sauce
- 1/2 tsp oregano
- 2 tsp beef stock powder
- 2 tsp sugar
- 200 g (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
Method
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1. Brown the mince in a frying pan over medium heat. Add the onion, garlic and mushrooms and cook until the mushrooms are soft.
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2. Add the tomatoes, tomato paste, herbs, oregano, Worcestershire sauce, stock powder and sugar and simmer for 10-15 minutes. Season to taste.
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3. While the sauce is simmering, cook the pasta in boiling salted water according to the packet directions, then make the cheese sauce.
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4. 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.
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5. 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.
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6. 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.
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Recipe courtesy of Food Magazine.
By Food Magazine