The Australian Women’s Weekly Food Magazine - - Snuggle Up Mains -

1 ta­ble­spoon olive oil

1 medium brown onion (150g),

chopped finely cloves gar­lic, crushed stalks cel­ery (300g), trimmed,

chopped finely

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

flat-leaf pars­ley

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.

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