MEDITERRANEAN PASTA AND MINCE BAKE.
My husband really enjoyed this and asked me what recipe it is. So that tells me it will have to become a regular 😊 it’s something I threw together tonight.
600g lean beef mince
1 packet bacon, cooked and diced
1 onion, chopped finely
½ teaspoon crushed garlic
salt and pepper
1 tablespoon tomato paste
1 teaspoon dried parsley
1 tespoon dried oregano
410 g tin Mediterranean style chopped tomatoes (with aubergine and baby marrows)
Oil for frying mince
1½ tablespoons butter
2 tablespoons cake flour
½ cup cream
½ cup milk
½ cup finely grated Gouda
1 cup finely grated cheddar
250 g macaroni, cooked al dente
Preheat oven to 180ºC.
Fry the onion in the oil until soft.
Add mince and brown, breaking up with a fork so it is fine. Season.
Add the garlic and herbs and stir.
Add the tomato paste and mix well, cook for a minute or two.
Add the bacon.
Add the chopped tomatoes and mix well and simmer, covered, for 7-10 minutes.
Melt the butter in small pot.
Add the flour and make a roux.
Add the cream and the milk and stir until thickened – season and add the grated Gouda.
Mix the cheese sauce into the mince sauce. Make sure you mix it well.
Add the sauce to the drained macaroni and mix well.
Pour into large flat baking dish and top with the grated cheddar.
Bake for 35 to 40 mins.
Photo and recipe: Angela Landsberg
