Bolognese Pasta Bake
Ingredients:
2 tbsp olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
1 tin tomato soup
500g beef mince
1 cup TVP soaked for 5 minutes in 1 cup boiling water
800g diced tomatoes, roughly chopped
1 dried bay leaf
1 tsp dried oregano
300g dried macaroni
125g butter , chopped
2/3 cup plain flour
3 cups water
3/4 cup skim milk powder
200g grated cheese
Method:
Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally for 5 minutes or until soft. Increase heat to high, add mince and cook, for 5-10 minutes, stirring often or until browned. Add TVP, tomato soup, tomatoes and bay leaf and bring to the boil. Reduce heat to medium-low, stir in oregano and season with salt and pepper. Simmer, uncovered, for 30-40 minutes or until thickened, but still quite saucy. Remove the bay leaf. Preheat oven to 200 deg C fan forced. Meanwhile, cook macaroni in a large saucepan of boiling, salted water following packet directions until al dente. Drain. Mix water and skim milk powder. Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Add milk to flour, stirring constantly until smooth. Return pan to heat and cook, stirring constantly, until sauce comes to the boil. Add the macaroni. Stir in the sauce and half the cheese. Spoon Bolognese into a lightly-greased 12-cup capacity baking dish. Spoon over the macaroni mixture, top with remaining cheese and bake for 15-20 minutes or until cheese is melted and sauce bubbling at edges.
2 tbsp olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
1 tin tomato soup
500g beef mince
1 cup TVP soaked for 5 minutes in 1 cup boiling water
800g diced tomatoes, roughly chopped
1 dried bay leaf
1 tsp dried oregano
300g dried macaroni
125g butter , chopped
2/3 cup plain flour
3 cups water
3/4 cup skim milk powder
200g grated cheese
Method:
Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally for 5 minutes or until soft. Increase heat to high, add mince and cook, for 5-10 minutes, stirring often or until browned. Add TVP, tomato soup, tomatoes and bay leaf and bring to the boil. Reduce heat to medium-low, stir in oregano and season with salt and pepper. Simmer, uncovered, for 30-40 minutes or until thickened, but still quite saucy. Remove the bay leaf. Preheat oven to 200 deg C fan forced. Meanwhile, cook macaroni in a large saucepan of boiling, salted water following packet directions until al dente. Drain. Mix water and skim milk powder. Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Add milk to flour, stirring constantly until smooth. Return pan to heat and cook, stirring constantly, until sauce comes to the boil. Add the macaroni. Stir in the sauce and half the cheese. Spoon Bolognese into a lightly-greased 12-cup capacity baking dish. Spoon over the macaroni mixture, top with remaining cheese and bake for 15-20 minutes or until cheese is melted and sauce bubbling at edges.
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