An incredible idea as a nice change to lasagna! I personally found the bolognese part of this overpowering so next time I'd lose the tomato puree and add a beef stock cube to the recipe. I also only used 500g mince instead of the 1kg which I think was a mistake.
AT loved this dish. Will definitely make again with those tweaks.
Ingredients
For the bolognese:
4 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, crushed
1kg beef mince
2 tbsp dried oregano
100g tomato puree
700g passata
250ml dry red wine
For the macaroni:
250g dried macaroni pasta
2 tbsp olive oil
2 tbsp plain flour
500ml milk
200g mature cheddar cheese, grated, plus extra to top
200g mozzarella, grated, plus extra to top
30g finely grated Parmesan, plus extra to top
Salt and black pepper, to season
Method
Preheat oven to 220C.
Make the bolognese:
Heat 4 tbsp olive oil in a large saucepan over a medium heat.
Add onion, garlic and mince.
Cook for 8 minutes until mince is lightly browned.
Add oregano and tomato paste and cook for 2 minutes.
Stir in passata and wine.
Bring to the boil then reduce heat to low and cook, partially covered with a lid, for 45 minutes.
Make the macaroni:
Bring a large pot of salted water to the boil.
Add pasta and cook until al dente. Drain well and set aside.
Heat 2 tbsp olive oil over a medium heat and add the flour.
Cook, stirring constantly, until bubbling.
Add milk, a little at a time, stirring well. Only add more milk once the mixture is smooth.
Stir in the cheddar, mozzarella and Parmesan.
Add the pasta and stir to combine.
Spoon the macaroni mixture over bolognese.
Scatter with extra cheddar, mozzarella and Parmesan then cook in the oven for 15 minutes or until cheese is golden.
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