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- 1 x pkt of penne or you can use spaghetti
- 200 g parmesan cheese
- 500 g beef mince
- 3 cloves garlic, roughly chopped
- 1/2 x stick celery (finely chopped)
- 3 x carrots finely diced
- 1 x white onion, diced
- 1/2 bunch basil leaves
- 1/2 bunch parsley
- 1 cup red wine
- 1 cup beef stock
- 2 1/2 L tomato passata
Cook the pasta as per packet instructions, strain the pasta and drizzle with a little olive oil to stop it from sticking.
Pour the pasta back into the saucepan and mix through the meat sauce a little at a time. When thoroughly mixed add the cheese. Add most of it but save a little for the top. If you like it cheesier add even more. Pour the mixture into a large ovenproof dish. Sprinkle the rest of the cheese over the top of the pasta bake. Allow it to bake in the oven at 180C until the top of the pasta bake is crisp and golden.
In a frying pan with some olive oil, saute the onion and garlic, then add the diced vegetables and the beef mince making sure it doesn’t clump together. Add half the Basil and Parsley. When browned add the bottle of passata, stock and red wine. Leave to simmer for at least an hour.