![]() Bake for 30–40 minutes until bubbling hot and golden brown on top. Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Return cooke, drained beef/onions to skillet. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Meanwhile, cook and crumble ground beef with the onion until no longer pink. Heat the oil in a deep frying pan or wide, flameproof casserole. Place in bottom of 13 x 9 dish set aside. Then the macaroni pasta is cooked in the beef sauce. In this recipe, seasoned ground beef is browned and cooked with a convenient tomato sauce made with pantry ingredients. ![]() Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick. Cook macaroni according to box drain and toss with the 1 tbsp butter and 1/4 tsp salt. Jump to Recipe - Print Recipe This one-pot beef and macaroni is an easy, budget friendly meal that will please the whole family. ![]() Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Season with the nutmeg and some salt and pepper to taste. Lower the heat and leave to simmer for 5–7 minutes, stirring occasionally. Also an option, but uses an extra pan.) Add another three-finger pinch of salt or two, along with any dry seasonings you want. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Add the beef and cook it, breaking it up as you do. Gradually beat in the milk, then bring to the boil, still stirring. Sweat the onions in the oil with a three-finger pinch of salt. Add the flour and cook over a medium heat, stirring, for 1 minute. Add tomatoes, macaroni, celery, Parmesan cheese, sugar, salt and pepper. To make the white sauce, melt the butter in a saucepan. Drain well, transfer to a large bowl and leave to cool slightly. Take care not to overcook, as it will cook a little more in the oven. Meat sauce: Cook mince in a large non-stick saucepan that has been coated with cooking spray. Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside. Top with Meat Sauce, then smooth the surface. Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75'), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Simmer for 30–40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Assemble and bake: Preheat oven to 180☌/350☏ (all oven types). Add the mince and fry over a high heat for 3–4 minutes, breaking up any lumps with a wooden spoon as the meat browns.Īdd the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery.
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