Fry the onion, celery and carrot with some
butter and garlic, fry until translucent and remove from the pot.
Brown the mince, season well with salt and
pepper and return the carrot, onion and celery mixture to the pot.
Mix well, add the beef stock, some Worcestershire
sauce and turn down the heat and let it simmer.
Preheat the grill.
Bring the pasta to a boil, add salt to taste.
Don’t overcook! Strain when done.
Fry the baby marrows in some butter, season
with salt and pepper.
Don’t overcook them, they will cook more in the oven and
you still want some crunch.
Remove the stems of the mushrooms, place them
upside down in an oven pan with a grill rack at the bottom with a bit of butter
in each. Sprinkle them with the remainder of the garlic and flavour with
salt and pepper. Grill for 5-10 minutes.
Once the mushrooms are done, set the oven
temperature to 180°C.
In a large oven dish layer half of the pasta,
and cover with the mince
Layer the marrows and cover with the remainder
of the pasta, and top with the mushrooms.
Pour the white sauce over the pasta and spread
it out as evenly as possible.
Cover with heaps of cheese, mix the
mozzarella and cheddar.
Slice up some tomatoes and lay them on top of
Sprinkle the tomatoes with salt, pepper and
freshly chopped orgenano.
Bake in the oven at 180°C for about 30
minutes, then turn on the grill so you can brown the cheese, this takes about
10 minutes. Keep an eye on it so you don’t burn the cheese.
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