Recipe from: 28 June 2011

Ingredients 23
Servings 6
Time 25 mins


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.