Ingredients
- 500 g of penne pasta, cooked
- 175 g of button mushrooms
- 25 g of fresh basil
- 100 g of mature cheddar
- 1 pint of milk
- 59 g of butter
- 25 g of parmesan, shavings
- 25 g of sundried tomato paste
- 5 g of dried oregano
- 1 stock cube
- 125 ml of red wine
- 1 tin of chopped tomatoes
- 100 g of smoked streaky bacon
- 40 g of flour
- 2 garlic cloves
- 50 g of olive oil
- 2 onions
- 500 g of beef mince
Method
Step 1
Cook the pasta in salted boiling water till al dente. Refresh the pasta in cold water and drain. Toss the pasta with a splash of oil, to prevent sticking and set aside.Step 2
Next, finely chop the bacon and lightly brown in a large saucepan, with a touch of oil.Step 3
Add the onion (finely chopped) to the pan and cook for a further 5 minutes.Step 4
Add the mince little by little to the pan, browning as you go. Then, crumble the stock cube into the pan.Step 5
Add chopped tomatoes and red wine, then cover and simmer for 20 minutes.Step 6
When the time is up, remove the lid and simmer for a further 10 mins until you have a sticky ragu sauce.Step 7
In another pan another pan, slice the button mushrooms and saute in butter until soft.Step 8
Add flour to the pan and mix well.Step 9
When mixed, add milk little by little to make a thick sauce. Stir in the mature cheddar then remove from heat and add seasoning to taste.Step 10
Mix cooked penne into the ragu with oregano and basil and place in a large family sized pie dish. Top with the cheese and mushroom sauce.Step 11
Sprinkle with parmesan shavings and bake at 180 degrees for 10-15 mins or until golden.Step 12
Serve up and enjoy!