Triple M pasta

Recipe from: 28 January 2011

Ingredients 15
Servings 1
Minutes 5 mins


Serving Change
  • 500
  • 500
    lean beef mince
  • 1
    cube beef stock
  • 2
    onions, diced
  • 2
    sticks of celery, diced
  • 3
    carrots, grated
  • couple of knobs of butter
  • large pack of brown mushrooms
  • 8
    cloves of garlic chopped
  • 500
    baby marrows
  • cheddar cheese, grated
  • mozzarella cheese, grated
  • 3
    plum tomatoes
  • bunch of oregano
  • white sauce


5 mins
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 the cheese.  
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.

Reprinted with permission of Real Men Can Cook.
To visit Real Men Can Cook’s blog, click here.




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