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Ingredients: - 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 clove of garlic, skinned and finely chopped
- 200g button mushrooms, wiped and sliced
- 200g rindless streaky bacon, chopped
- 450g lean minced beef
- 150ml beef stock
- 2 tablespoons Worcestershire sauce
- 2 teaspoons mixed dried herbs
- Salt and freshly ground black pepper
- 175g fresh or dried penne pasta
For the cheese sauce: - 25g butter
- 50g plain flour
- 600ml full fat milk
- 1 teaspoon ready prepared Dijon mustard
- 100g cheddar cheese, grated
Have ready a buttered, shallow oven proof dish of about 2 litre capacity. Pre-heat the oven to 190°C, or gas mark 5. Method: - Heat 1 tablespoon of oil in a large pan. Add the onion, garlic, mushrooms and bacon. Fry until the vegetables have softened and the bacon beginning to brown.
- Add the minced beef to the pan and fry until browned, stirring constantly.
- Stir in the stock, Worcestershire sauce and mixed herbs.
- Bring to the boil, then lower the heat, partially cover and simmer for about 30 minutes. Season to taste.
- Meanwhile cook the penne. Bring a large pan of water to the boil and add a little olive oil. Cook the penne inside a pasta insert and place in the pan of boiling water for 8 to 10 minutes for dried pasta or 3 minutes for fresh pasta. Drain and rinse in cold water to prevent further cooking and dry with kitchen roll.
- Next make the sauce. Melt the butter in a small saucepan. Stir in the flour and cook for 1-2 minutes, stirring constantly. Remove from the heat and very gradually add the milk, stirring vigorously. When all the milk has been added, return to the heat and bring to the boil, stirring until the sauce has thickened. Add the mustard and two thirds of the cheese. Season to taste.
- Spoon the pasta into the meat sauce until mixed. Then spoon into the oven proof dish. Pour over the cheese sauce ensuring it goes to the edge of the dish. Sprinkle on the remaining cheese.
- Bake for about 35-40 minutes or until the top is golden brown.
Serves 4 |
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