2 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, peeled and crushed
2 oz (50 g) mushrooms, chopped
2 celery stalks, chopped
8 oz (225 g) lean minced beef
1 x (14 oz/397 g) can tomatoes
2 tbsps tomato puree
1 tsp dried oregano
1 tsp dried basil
8 oz (225 g) pasta shapes, cooked
10 oz (275 g) bechamel sauce
2 - 3 tbsps (30 - 40 ml) freshly grated Parmesan cheese
1 onion, finely chopped
1 garlic clove, peeled and crushed
2 oz (50 g) mushrooms, chopped
2 celery stalks, chopped
8 oz (225 g) lean minced beef
1 x (14 oz/397 g) can tomatoes
2 tbsps tomato puree
1 tsp dried oregano
1 tsp dried basil
8 oz (225 g) pasta shapes, cooked
10 oz (275 g) bechamel sauce
2 - 3 tbsps (30 - 40 ml) freshly grated Parmesan cheese
method
1. Heat the oil in a pan and fry the onion, garlic, mushrooms and celery until soft. Add the beef and fry until browned.
2. Stir in the tomatoes, tomato puree, oregano, basil and seasoning. Cover and simmer for 1 hour.
3. Toss the pasta with the meat sauce and place in a heatproof dish.
4. Pour over the sauce and sprinkle with the cheese. Bake at Mark 4 (180°C) 350°F for 40 - 45 minutes.
2. Stir in the tomatoes, tomato puree, oregano, basil and seasoning. Cover and simmer for 1 hour.
3. Toss the pasta with the meat sauce and place in a heatproof dish.
4. Pour over the sauce and sprinkle with the cheese. Bake at Mark 4 (180°C) 350°F for 40 - 45 minutes.
serving amount
serves 4
rate this recipe
8.2
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