Boloroni

Recipe from: 28 June 2011

Ingredients 23
Servings 6
Time 25 mins

Ingredients

  • 500
    g
    macaroni or other pasta of your choice, boiled in salted water until al dente.
  • Quick bolognaise
  • 30
    ml
    canola oil
  • 500
    g
    lean mince
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    tin chopped tomatoes
  • 30
    ml
    tomato paste
  • 5
    ml
    dried mixed herbs
  • 2
    bay leaves
  • 125
    ml
    prepared strong beef stock
  • 10
    ml
    sugar
  • salt and pepper to taste
  • Cheese sauce:
  • 50
    ml
    butter
  • 50
    ml
    cake flour
  • 500
    ml
    milk
  • 250
    ml
    grated mature cheddar
  • a handful of flat leaf parsley, chopped
  • freshly ground nutmeg to taste
  • salt and pepper to taste
  • Topping:
  • 1/2
    cup
    grated cheese
 

Method

25 mins
 
Qucik 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.
 

Read more on: bake  |  beef
 

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