Pasta
360g (13oz) Penne or Macaroni/Elbow pasta (or any short form pasta)
Salt (for the water)
3 or 4 tbsp olive oil
Bolognese Sauce
2 Tbsp olive oil
1 Medium onion finely sliced
5 Cloves garlic finely sliced or minced
1 Can of corned beef – 340g (12oz) cut into 1 inch cubes
340g (12oz) mixed minced meat (pork and beef)
500g (18oz) – tomato passata
1 Can of peas – 300g (10.5oz)
1 1/2 tsp mild curry
50g (2oz) grated pecorino or parmesan
1/2 cup of milk
Pasta: Bring a large pot of water to a boil, salt with 1 teaspoon and cook pasta to 2 minutes less than package instructions.
Cover in olive oil: drain the pasta and return to the same pot. Add 3 or 4 tbsp of oil and coat the pasta. Set aside to cool while making the bolognese sauce.
For the Bolognese Sauce
Preheat oven to 160°c (325°F) while making the bolognese.
In a pot or large skillet on medium heat, add 2 or 3 tablespoons olive and when hot throw in onions and garlic. Cook until caramelized and translucent. Add the meat, break it down and cook until no longer pink – about 4 minutes.
Meanwhile open the corned beef and cut into 1 inch cubes. Add to the pan and mix with the other ingredients. Let the corned beef warm up and then slowly squash it down with a wooden spoon to break it into pieces. Add 1 1/2 teaspoon of curry, some pepper and mix everything together.
Next, throw in the tomato passata, rinse the bottle with 1/2 cup of water and add to the pan. Lower the heat and cook for 15 minutes.
In the meantime drain the canned peas and grate the pecorino/parmesan. Add them into the pot along with half cup of milk and mix. Leave on a low heat and cook for another 10 minutes.
When ready, mix the bolognese sauce with the pasta. Pour into the baking tray.
Now for the topping. Beat the egg and mix in the grated cheese. The result should be like a thick paste. Pour the paste over the pasta and sprinkle with breadcrumbs.
Bake for 20 minutes and then grill/broil for another 5 minutes or until the cheese and breadcrumbs are a golden brown.
This will produce a crunchy topping to this baked bolognese pasta.
Ingredients
Pasta: Bring a large pot of water to a boil, salt with 1 teaspoon and cook pasta to 2 minutes less than package instructions. Cover in olive oil: drain the pasta and return to the same pot. Add 3 or 4 tbsp of oil and coat the pasta. Set aside to cool while making the bolognese sauce. For the Bolognese Sauce Preheat oven to 160°c (325°F) while making the bolognese. In a pot or large skillet on medium heat, add 2 or 3 tablespoons olive and when hot throw in onions and garlic. Cook until caramelized and translucent. Add the meat, break it down and cook until no longer pink – about 4 minutes. Meanwhile open the corned beef and cut into 1 inch cubes. Add to the pan and mix with the other ingredients. Let the corned beef warm up and then slowly squash it down with a wooden spoon to break it into pieces. Add 1 1/2 teaspoon of curry, some pepper and mix everything together. Next, throw in the tomato passata, rinse the bottle with 1/2 cup of water and add to the pan. Lower the heat and cook for 15 minutes. In the meantime drain the canned peas and grate the pecorino/parmesan. Add them into the pot along with half cup of milk and mix. Leave on a low heat and cook for another 10 minutes. When ready, mix the bolognese sauce with the pasta. Pour into the baking tray. Now for the topping. Beat the egg and mix in the grated cheese. The result should be like a thick paste. Pour the paste over the pasta and sprinkle with breadcrumbs. Bake for 20 minutes and then grill/broil for another 5 minutes or until the cheese and breadcrumbs are a golden brown. This will produce a crunchy topping to this baked bolognese pasta.
https://pastawith.com/macaroni-bolognese-easy-recipe/