Pork Mince and Pasta Bake
My children love this pasta recipe that they always asks for seconds. A tasty variation on lasagne, using pork mince and pasta shapes. In this recipe I used penne pasta but you can use any pasta shapes.
Ingredients
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450 gm minced pork
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800 gm chopped tomatoes (2x tins)
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1 tbsp tomato puree
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1 tsp mixed herbs
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1 tbsp Worcestershire sauce
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1 tsp sugar (optional)
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4 celery stalks, chopped
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2 onions (medium), chopped
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1 tsp garlic chopped
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pepper (to taste)
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For the cheese sauce
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40 gm flour
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400 ml milk (full fat)
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100 gm mature Cheddar cheese, grated
Cooking Instructions
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1
Fry the onions and garlic gently in 1 tsp olive oil until soft
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2
Add the mince and fry gently until cooked through
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3
Add the tinned tomatoes, herbs, puree, Worcester sauce, sugar, pepper and chopped vegetables and simmer gently for 20 minutes
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4
For the cheese sauce:
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5
Melt the butter or margerine, stir in the flour and cook on a gentle heat for 2 minutes
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6
Gradually add the milk and stir until thickened
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7
Add the grated cheese handful by handful to taste
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8
Meanwhile, cook the penne for 5-10 minutes in boiling water until undercooked – drain and leave aside
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9
Place the mince into a baking dish, put the macaroni on top and pour with the cheese sauce, top with more grated cheese if wished
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10
Bake in the oven at 190’C/Gas mark 5 for 20 minutes or until the cheese is golden and bubbling and the pasta is soft
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