uses simple ingredient.
INGREDIENTS
- 2 cloves garlic, roughly chopped
- 1 large onion, cut into cubes
- 1 stalk celery, cut into cubes
- 1 small carrot cut into cubes,
- 250g lean minced beef, lamb or chicken
- 3 tomatoes skinned, roughly chopped
- 100g canned button mushrooms, sliced
- tbsp tomato paste
- 1 tsps sugar / salt to taste
500 ml hot milk
30g butter
40g plain flour
200g dried pasta (penne, fusilli or macaroni)
150 g broccoli, separated into florets
150-200g coarsely-grated cheese (mixture of mozzarella and cheddar is best)
(mozzarella only is fine too)
METHODS
1 To make the meat sauce, heat 2 tbsps oil in a saucepan and soften garlic,onion, celery and carrot over a medium fire for 10 minutes. Add minced meat.
Stir for 8 minutes until meat is crumbly.
2 Add tomatoes and cook until they soften. Add mushrooms, tomato paste
and seasoning. If mixture looks dry, add 1/2 cup water. simmer on low fire
for 20 minutes. Set aside.
3 To make white sauce, heat milk. In another pan, melt butter over low fire
and stir in flour to make a paste. Add milk and stir with a wooden spoon
(or whisk) to avoid lumps. Cook for a about 3-4 minutes until smooth.
Set aside.
4 Boil 2 litres of water in a pan. Add 1 tsp salt and cook pasta according to
instructions, before pasta cooks, add broccoli. Blanch for 2 minutes.
Drain pasta and broccoli. Run tap water over.
5 Put pasta in a shallow ovenproof dish. Spread a thin layer of meat with some
broccoli, sprinkle n grated cheese, add meat sauce, white sauce, cheese and
pasta - until ingredients are used up.
6 Bake in a preheated oven (200c) for 30 Minutes. Serve hot.
