CREAMY BOLOGNESE PASTA BAKE
PREP + COOK TIME 1 HOUR SERVES 4
1 tablespoon olive oil
1 medium brown onion (150g),
chopped finely cloves garlic, crushed stalks celery (300g), trimmed,
1 large carrot (180g), chopped finely 500g beef mince
½ cup (125ml) dry red wine
½ cup (125ml) beef stock
410g can diced tomatoes
⅓ cup (95g) tomato paste
1 cup (250ml) milk
½ cup (60g) frozen peas
¼ cup finely chopped fresh
300g rigatoni pasta
1½ cups (180g) coarsely grated
cheddar cheese 3 2 1 Heat oil in a large saucepan; cook onion, garlic, celery and carrot, stirring, for 2 minutes or until vegetables are soft. Add mince; cook, stirring to break up lumps, for 3 minutes or until browned. Add wine; bring to the boil. Boil, uncovered, for 3 minutes or until liquid is almost evaporated. Add stock, tomatoes, tomato paste and milk; bring to the boil. Reduce heat; simmer, uncovered, for 20 minutes or until sauce thickens slightly. Stir in peas and parsley; season to taste.
2 Preheat oven to 220°C/200°C fan. Grease a deep 3-litre (12-cup) ovenproof dish.
3 Cook pasta in a large saucepan of boiling water for 10 minutes or until tender; drain. 4 Stir pasta into bolognese mixture with half the cheese. Spoon mixture into dish; sprinkle with remaining cheese. Bake, uncovered, for 15 minutes or until browned lightly. Stand for 5 minutes before serving.