Name: Boloroni
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 500 g macaroni; 30 ml canola oil; 500 g beef mince lean; 1 onion chopped; 2 garlic cloves, crushed; 1 tinned tomatoes chopped; 30 ml tomato paste; 5 ml dried mixed herbs; 2 bay leaves; 125 ml stock beef; 10 ml sugar; salt and freshly ground black pepper to taste; 50 ml butter; 50 ml flour cake; 500 ml milk; 250 ml grated mature cheddar; fresh parsley handful, chopped; nutmeg; salt and freshly ground black pepper to taste; 1/2 cup cheese grated

Recipe Disclaimer

Tap for method

Ingredients (20)

500 g

macaroni

Quick bolognaise

30 ml	canola oil
500 g	beef mince — lean
1	onion — chopped
2	garlic — cloves, crushed
1	tinned tomatoes — chopped
30 ml	tomato paste
5 ml	dried mixed herbs
2	bay leaves
125 ml	stock — beef
10 ml	sugar
	salt and freshly ground black pepper — to taste

Cheese sauce:

50 ml	butter
50 ml	flour — cake
500 ml	milk
250 ml	grated mature cheddar
	fresh parsley — handful, chopped
	nutmeg
	salt and freshly ground black pepper — to taste

Topping:

1/2 cup

cheese — grated

Tap for ingredients

Method:

Quick bolognaise:
In a large pot, brown the mince bit by bit in the oil. Remove mince from the pot and set aside.
In the same pot (adding more oil if needed), sauté the onion and garlic until soft.
Add the mince back to the pot, together with the remaining bolognaise ingredients, cover with lid askew and simmer gently for 20 minutes. Check the seasoning when it’s done.
Meanwhile, prepare the cheese sauce and pasta.

Cheese sauce:
Prepare a roux with the melted butter and flour and slowly add the milk and whisk continously over hight heat until thickened.
Remove from the heat and stir in the cheese until melted. Season and add parsley.

To assemble:
Preheat the oven to 180°C.
Add the cooked and drained pasta to the mince sauce mixing well, then add 2/3 of the cheese sauce and mix again until well combined.
Pour into a baking dish, cover with the remaining sauce and top with some extra grated cheese.
Bake for 25 minutes.
Serve with a crunchy green salad or eat as is.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s
blog, click here.