Ingredients
Serves 6-8
- 500g spiral pasta
- 500g beef mince
- 1 large onion, diced
- 3 garlic cloves, minced
- 700g Passata puree
- 2 tablespoons tomato paste
- 2 cups reserved pasta water
- 1 tablespoon dry Italian style herbs
- 1 teaspoon ground cinnamon
- 1 bayleaf
- 1 beef stock cube
- Salt & cracked black pepper
Bechamel:
- 100g unsalted butter
- 500ml full cream milk
- 3 tablespoons plain flour
- Salt to taste
- Pinch of nutmeg
Method:
- First cook the pasta according to pack instructions, undercook by a minute as it will bake again in the oven. Drain & reserve 2 cups of past water.
- For the beefy sauce, sauté the onion in some olive oil until translucent. Add beef & start browning. Cook for a few minutes then add garlic, herbs, cinnamon, beef stock cube & bay leaf. Give it a mix & cook for a minute before adding tomato paste & passata.
- Cook that off for a minute before adding 2 cups of pasta water depending on how saucy you like it. Season with salt & pepper & cook on low while you prep the cheesy béchamel.
- For the béchamel, melt the butter in a pot & add 3 tablespoons plain flour & cook for a minute until it starts foaming up & coming off the sides. Slowly pour in the milk while whisking. Whisk on medium heat until thickened. Season with salt & a pinch of nutmeg. Turn off the heat & mix through the mozzarella.
- To assemble: Mix your pasta through your sauce. Add it to a large baking dish, top with béchamel & sprinkle with mozzarella. Bake in a preheated 180c oven until golden & bubbling. Stand for 5 minutes before serving with your favourite salad & garlic bread!
Notes:
- This pasta bake is freezer friendly! Make a double batch & freeze one tray for a rainy day, simple assemble the pasta, top with béchamel & allow to cool before covering with foil. To heat, let it defrost overnight. Top with cheese then bake!
