I had a pack of minced beef to turn into dinner and couldn’t face spaghetti bolognese. This recipe is a combination of several from the internet. Most were for vast quantities so I reduced down and modified to merge 2 or 3 slightly different approaches. This was more effort than bolognese sauce but not that much and made a very pleasant change. I served with greek salad which is a firm favourite with my teen boys.
Ingredients
- 450g minced beef
- 2 medium onions
- 2 cloves of garlic
- 1 400g tinned tomatoes
- Ground pepper
- 1/2 tsp chilli
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1 tsp dried thyme or a few sprigs fresh thyme
- 100 ml red wine
- 300g macaroni
- 100g grated parmesan cheese
- 3 eggs
- 20g butter
- 20g flour
- 500ml cream
Instructions
- Pre-heat oven 180 degrees C
- Brown mince in sauteing pan
- Add chopping onions and fry until translucent
- Add minced garlic and fry another 2 minutes
- Add tomatoes and red wine
- Grate pepper, chilli, allspice and cinnamon into meat mixture and add thyme and cook for 5-10 minutes until not too wet
- In meantime cook macaroni
- Mix cooked macaroni with 2 eggs and layer half on base of casserole. (I used a Le Creuset 23 cm Cast Iron Oval Casserole), then sprinkle on 1/3 of the grated parmesan.
- Carefully pour on the meat sauce.
- Layer rest of macaroni on top of meat sauce then top with with 1/3 grated parmesan
- Melt butter, add flour then whisk in cream and 2 eggs
- Layer white sauce on top and sprinkle final 1/3 parmesan
- Bake in oven for 40-45 minutes until top browned
- Serves 5-6
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