Recipe - Savoury Pasta Bake

1 tablespoon Olive oil
1 lg Onion, finely chopped
2 Cloves garlic, crushed
500 g Lean beef mince
1/3 cup Tomato paste
One fourth cup Red wine (optional)
1 cup Beef stock
3 md Tomatoes, roughly chopped
One fourth teaspoon Ground black pepper
2 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh oregano
2 cup Elbow or spiral macaroni
60 g Butter
1/3 cup Plain flour
2 cup Milk
Three fourths cup Grated tasty cheese
One half cup Cream
One half cup Grated tasty cheese
(extra)
One fourth cup Shredded parmesan cheese
One fourth teaspoon Sweet paprika

1. Preheat oven to 180 C. Brush 20cm x 30cm x 6cm shallow oblong baking
dish with melted butter or oil. Heat the oil in a large pan, add the onion
and garlic, cook for 3 mins or until onion is tender. Add the beef mince
and stir over a low heat until the meat is browned, breaking up any lumps
of mince with a fork. Drain excess fat from the pan.

2. Add the tomato paste, wine, stock, tomatoes, pepper, basil and oregano.
Simmer, uncovered, over a low heat for 45 mins or until sauce has reduced,
stirring occasionally. Cook the macaroni in a large pan of boiling water
until just tender. Drain and set aside.

3. Heat the butter in a large pan, add the flour. Stir over a low heat for
about 1 min. Remove from the heat and gradually add the milk, whisking
until smooth. Return to the heat and whisk until the sauce is thickened
and smooth. Add the cheese and the cream, then combine cooked macaroni and
cream sauce.

4.To assemble: Spread the base of dish with half the meat mixture. Top with
half the macaroni mixture, then with remaining meat mixture. Spread top
evenly with remaining macaroni mixture. Combine the extra tasty cheese,
parmesan cheese and paprika, and sprinkle over the top. Bake for 25 mins or
until golden brown.

DoAhead: ====== The meat and macaroni mixture can be made up to 2 days in
advance for this tasty dish. Store the mixtures separately, then assemble
them and bake close to serving time.

FROM : Family Circle, May 1994. Submitted By SUE RYKMANS MSG# 258

Cooking & Gourmet Echos 6/94
Posted to FOODWINE Digest 12 Dec 96

From: Joell Abbott abbott@ZIP.COM.AU

Date: Fri, 13 Dec 1996 17:29:28 +0000