Decadent Beef Mince Pasta Bake
Decadent Beef Mince Pasta Bake
Ingredients
- 20 g butter
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 4 tablespoons tomato puree
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons black pepper
- 1 teaspoon dry mint
- 500 g beef mince, 12% fat
- 400 g Italian chopped tomatoes
- 200 ml beef stock
- 400 g fusilli
- 700 ml just boiled water
- 200 g mature cheddar, grated
- 1 pinch salt, as liked
Instructions
- 1
Melt the 20g butter together with the 2 tablespoons olive oil over a medium heat in a shallow casserole.
⏱️ 1 min
- 2
Add the 1 finely chopped onion and cook, stirring occasionally, for 5-6 minutes until it is soft.
⏱️ 6 min
- 3
Add the 4 finely chopped garlic cloves and 4 tablespoons tomato puree to the casserole. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add the 2 teaspoons smoked paprika, 1 1/2 teaspoons black pepper, 1 teaspoon dry mint, and a big pinch of salt. Stir these ingredients together and cook for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the 500g beef mince to the pan. Cook, stirring occasionally, for 10-12 minutes until the meat has some colour.
⏱️ 12 min
- 6
Add the 400g Italian chopped tomatoes and 200ml beef stock. Stir them together.
⏱️ 1 min
- 7
Cover the casserole, reduce the heat to low, and cook for 30 minutes until the mixture is lovely and thick. Check the seasoning and add more salt and pepper as you like.
⏱️ 30 min
- 8
Add the 400g fusilli and 700ml just boiled water into the saucepan and mix together.
⏱️ 1 min
- 9
Cover the saucepan and cook for 18-20 minutes or until the pasta is al dente.
⏱️ 20 min
- 10
Whilst the pasta is cooking, preheat the grill to high.
⏱️ 5 min
- 11
Once the pasta is cooked, cover it with 200g grated mature cheddar.
⏱️ 1 min
- 12
Grill the pasta for 3-4 minutes until the cheese has melted.
⏱️ 4 min
- 13
Let the dish sit for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Beef Mince Pasta Bake
- 20 g butter
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 4 tablespoons tomato puree
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons black pepper
- 1 teaspoon dry mint
- 500 g beef mince, 12% fat
- 400 g Italian chopped tomatoes
- 200 ml beef stock
- 400 g fusilli
- 700 ml just boiled water
- 200 g mature cheddar, grated
- 1 pinch salt, as liked
Instructions
- 1
Melt the 20g butter together with the 2 tablespoons olive oil over a medium heat in a shallow casserole.
⏱️ 1 min - 2
Add the 1 finely chopped onion and cook, stirring occasionally, for 5-6 minutes until it is soft.
⏱️ 6 min - 3
Add the 4 finely chopped garlic cloves and 4 tablespoons tomato puree to the casserole. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add the 2 teaspoons smoked paprika, 1 1/2 teaspoons black pepper, 1 teaspoon dry mint, and a big pinch of salt. Stir these ingredients together and cook for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the 500g beef mince to the pan. Cook, stirring occasionally, for 10-12 minutes until the meat has some colour.
⏱️ 12 min - 6
Add the 400g Italian chopped tomatoes and 200ml beef stock. Stir them together.
⏱️ 1 min - 7
Cover the casserole, reduce the heat to low, and cook for 30 minutes until the mixture is lovely and thick. Check the seasoning and add more salt and pepper as you like.
⏱️ 30 min - 8
Add the 400g fusilli and 700ml just boiled water into the saucepan and mix together.
⏱️ 1 min - 9
Cover the saucepan and cook for 18-20 minutes or until the pasta is al dente.
⏱️ 20 min - 10
Whilst the pasta is cooking, preheat the grill to high.
⏱️ 5 min - 11
Once the pasta is cooked, cover it with 200g grated mature cheddar.
⏱️ 1 min - 12
Grill the pasta for 3-4 minutes until the cheese has melted.
⏱️ 4 min - 13
Let the dish sit for 5 minutes before serving.
⏱️ 5 min