SPAGHETTI BOLOGNESE BAKE

SERVES 4 6

PREP AND COOK: 1 HOUR 500g pork and veal mince 1 large onion, finely chopped 3 tsps garlic paste

300g spaghetti, broken into

thirds

1½ cups grated pizza cheese 1 large beef stock cube

400g jar tomato basil pasta sauce

420g can condensed tomato soup

2 tsps dried oregano

Finely grated parmesan,

to serve

Fresh basil leaves, to garnish

1 Place mince, onion and garlic in a large bowl. Season with salt and pepper. Mix well.

2 Spoon heaped tblsps of mixture over base of an oiled, large roasting pan (20-cup capacity). Top with pasta. Sprinkle with pizza cheese.

3 Dissolve stock cube in ½ cup of boiling water in a large heatproof jug. Add pasta sauce, soup, 2½ cups of cold water and oregano. Stir to combine. Pour over pasta. Cover tightly with a sheet of oiled foil.

4 Cook in a hot oven (200°C) for 30 minutes, or until pasta is almost cooked. Remove from oven and discard foil. Stir pasta to cover in sauce.

5 Return pan, uncovered, to hot oven. Cook for 15 minutes, or until most liquid has been absorbed. Remove from oven. Stand for 5 minutes.

6 Serve sprinkled with parmesan and garnished with basil.

Great ideas used The pan we measurement had a top 34cm. If sauce of 26cm x too thick on becomes in a little standing, stir Any mince boiling water. in this can be used recipe.