Beef & Pork Pasta Bake

method

I'm going to break the process of making this dish down into three stages:

• Make the pasta sauce
• Make the cheese sauce
• Make the Bake!

NB: You will only need half the pasta sauce to make the pasta bake, so have a storage container handy so that you can refrigerate or freeze the other half for another day :¬)

Click the links above to jump to any of the stages below

I was wondering whether to simply put links here that took you to my pasta and cheese sauce recipes, but, I think it's easier if you have everything here on the same page, so you are not needlessly jumping around the website.

Let's kick off with the pasta sauce:

pasta sauce

1. Heat a large wok med-hot ( or wide bottomed pan )

As soon as the pan's hot add a 3rd of the mince broken into strips with your fingers

Tip - fry your mince in 3 small batches. If you put it all in at once the temperature of the pan will drop and it will boil!

2. Wash your hands each time, do each third pushing the cooked to the side
3. Once the mince is all browned, set aside onto a covered plate

Tip - The vegetables need softening not browning as such so med-hot

4. Add your onions for 5 mins
5. Add your carrots for 5 mins
6. Add your celery and garlic for 5 mins
7. Add salt and pepper and dried herbs
8. Reduce the vegetables by 2 / 3rds
9. Push everything to the side of the pan
10. Add your mince & any juices that have seeped out
11. Stir fry until all are combined, about 10mins

12. Push everything aside again
13. Add your mushrooms, stir fry for 5 minutes
14. Combine all the ingredients in the pan
15. Add your tomatoe pulp & tomato puree
16. Add stock cubes & Worcestershire sauce
17. Add water and cover with a well fitting lid
18. Bring to a rapid simmer
19. Turn down to low-med for 15 minutes
20. Remove the lid, turn to med heat, allow sauce to reduce

21. lastly sprinkle in your marjoram

Set the pasta sauce aside to cool, popping it in the fridge overnight is best. It will let those flavours develop beautifully

Now let's tackle the cheese sauce:

cheese sauce

1. Melt the butter in a small - med pan
2. Add all the flour
3. Add the onion powder with the English & Dijon mustard
4. Stir with a whisk or spoon to make a roux

5. Add a little milk at a time while whisking

Don't worry about the lumps, keep stirring and whisking as you add the milk and they will melt into the sauce

6. Stir continuously to form a thick white sauce

7. When thickened, it should coat the back of a spoon
8. Turn the heat off
9. Add the cheese

10. Stir until the cheese has melted

Cover and set aside until needed.

Now let's get down to the business of Making the Bake!

Make the bake

You'll need half of the pasta sauce from above and a 22.5cm square by 7.5cm deep oven-proof dish, or 2 loaf tins (or disposable dishes) with each one being enough for two people.

1. Tip the pasta into boiling salted water
2. Simmer for about 8mins until soft
3. Drain the pasta in a colander

4. Tip the pasta into the beef & pork sauce
5. Mix well to completely coat the pasta in sauce
6. Pour the sauce & pasta into the tin

7. Spread the cheese sauce over the top

8. Sprinkle the breadcrumbs over the cheese sauce

9. Cover the breadcrumbs with grated cheese

10. Pop in a pre-heated oven @ 180c for 45mins