This mouth-wateringly tasty pasta bake is always a firm favourite with friends and family. It is so quick and easy to make and so scrumptious to eat.
Ingredients
- 1 lb (450 g) of lean mince/ground beef
- 2 tbsp of olive oil
- 1 pinch of freshly ground black pepper
- 1 finely chopped carrot
- 1 finely chopped celery stick
- 3 bay leaves
- ½ cup (125 ml) of dry roasted breadcrumbs
- 25 mm (1”) ginger or 1 optional finely chopped mild shallot
- 1 cup (250 ml) of red wine
- 12 oz (2 x 400 g) tins of chopped Italian tomatoes
- 9 oz (250 g) of pasta shells or tubes
- 9 oz (250 g) grated mozzarella
- 1 tsp of dried oregano
- A sprig of basil leaves chopped roughly
How to Make It
- Heat a large frying pan and add oil. Brown the meat on a high heat for 8-10 minutes. Now transfer on a side plate and set aside. Add another tbsp of olive oil on a medium heat and fry the onions, celery and carrot until soft and transparent but not browned. Season with salt and pepper to flavour.
- Now add the bay leaves and stir gently in with the cooked meat. Now add the red wine and let it simmer and gently bubble for a few minutes, then pour in the tomatoes and simmer for about 20-25 minutes with the lid on the pan, stirring every 5 minutes.
- Now heat the oven to 200C (400F) and then fill a saucepan large enough to take all the pasta, with hot water. Add a tsp of ground sea salt and bring to the boil. Now cook the pasta for a further 3 minutes only.
- Drain pasta and arrange the tubes or shells in a large 2L (½ gallon) baking dish and then ladle on the sauce, ensuring that all the tubes or shells are filled. Next, sprinkle the grated mozzarella over the top and be quite generous with the amount that you use.
- Now mix the breadcrumbs and oregano with a tbsp of olive oil and then evenly scatter the mix over the pasta and cheese topping. Finish off with a liberal coating of parmesan cheese. Bake for 25 minutes or when it’s a lovely golden crispy finish. Sprinkle basil leaves on top and serve immediately.
