Bolognese mac n cheese
| Recipe By: | Sam Linsell |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Cook's Tips: | I’ve added a selection of herbs to this bolognese to make it rich in flavour. Perfect for a comforting winters dinner. |
| Prep Time: | 1 hour |
Ingredients
- 450 to 500g short pasta noodles like macaroni or rigatoni, cooked al dente
- 3 onion, sliced
- 1 pod star anise
- 2 Tbsp Extra virgin olive oil
- 5 garlic cloves, finely chopped
- 1 kg beef mince
- 125ml red wine, and maybe a splash more
- 410 g can chopped and peeled tomatoes
- 1 Tbsp miso seasoning
- 2 tsp Canola oil
- 30 g fresh parsley,finely chopped
- 2 Tbsp sage, chopped
- 2 sprigs rosemary, finely chopped
- 1 tsp 1 tsp fresh thyme, chopped, plus extra thyme leaves (optional)
- 1/2 tsp chilli flakes
- 75 g Butter
- 80ml flour
- 650 to 750ml 1,5 L milk
- 1 heaped tsp Dijon mustard
- 1 pinch nutmeg, freshly grated
- 190ml breadcrumbs, two days old
- salt, to taste
- white pepper to taste
- 60ml parmesan, grated
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Fry the onions and star anise in the olive oil until soft over a low temperature. Remove the star anise, add the garlic and the mince and turn up the heat. Fry this until the meat has caramelised and turned brown, about 5 minutes.
- Add the wine and and deglaze the pan and allow the liquid to cook off.
- Add the tinned tomatoes, miso paste, sugar, parsley, sage, rosemary, thyme and dried chilli flakes, and allow them to bubble away for a minimum of 45 minutes, but longer if possible. Cook part of it with the lid on and part of it with it off. Add more wine if it looks like it is drying out a bit.
- Make the bechamel by melting 50g of the butter in a small pot and then add the flour to form a roux. Cook this stiff. Add the milk bit by bit, continuing to whisk all the time until the sauce has thickened and does not thicken any further. Add the mustard, nutmeg and season to taste with salt and white pepper.
- To make the crumb garnish, fry the breadcrumbs and thyme in the remaining 50g of butter until golden.
- Mix the cooked pasta with the bolognese sauce and add about 2/3 of the bechamel sauce and mix evenly. Empty this into an appropriately sized oven dish. Spread the remaining bechamel sauce over the top, sprinkle the crumb garnish and Parmesan cheese on top, and bake in an pre-heated oven at 180oC for 25 minutes until golden and bubbling.
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