6 servings Prep: 25 mins, Cooking: 25 mins By Food24
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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
salt and freshly ground black pepper — to taste
1/2 cup cheese — grated
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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.


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