100 g (4 oz) short-cut macaroni
50 g (2 oz) margarine
100 g (4 oz) onions, skinned and sliced
450 g (1 lb) minced beef
5 ml (1 tsp) dried sage
45 ml (3 tbsp) plain flour
salt and freshly ground pepper
225 g (8 oz) can tomatoes
300 ml (1/2 pint) milk
2.5 ml (1/2 tsp) freshly grated nutmeg
1 egg, beaten
50 g (2 oz) margarine
100 g (4 oz) onions, skinned and sliced
450 g (1 lb) minced beef
5 ml (1 tsp) dried sage
45 ml (3 tbsp) plain flour
salt and freshly ground pepper
225 g (8 oz) can tomatoes
300 ml (1/2 pint) milk
2.5 ml (1/2 tsp) freshly grated nutmeg
1 egg, beaten
method
1. Bring a pan of salted water to the boil and cook the macaroni until tender. Drain.
2. Melt half the margarine and gently fry the onion until soft. Stir in the minced beef and cook quickly to seal. Add the sage, 15 ml (1 tbsp) flour and seasoning.
3. Layer the macaroni and mince mixture in a 1.7 litre (3 pint) ovenproof dish. Add the tomatoes and their juice.
4. Melt the remaining margarine in a pan and stir in the flour. Cook, stirring, for 2 minutes. Remove from the heat and gradually add the milk. Beat in the nutmeg, egg and seasonings, to taste. Return to the heat and stir until thickened.
5. Pour the sauce over the mince mixture and bake at 200°C (400°F) mark 6 for 30 minutes.
2. Melt half the margarine and gently fry the onion until soft. Stir in the minced beef and cook quickly to seal. Add the sage, 15 ml (1 tbsp) flour and seasoning.
3. Layer the macaroni and mince mixture in a 1.7 litre (3 pint) ovenproof dish. Add the tomatoes and their juice.
4. Melt the remaining margarine in a pan and stir in the flour. Cook, stirring, for 2 minutes. Remove from the heat and gradually add the milk. Beat in the nutmeg, egg and seasonings, to taste. Return to the heat and stir until thickened.
5. Pour the sauce over the mince mixture and bake at 200°C (400°F) mark 6 for 30 minutes.
serving amount
serves 4
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