I’ve been planning this for a few weeks now. Planning to make the pasta, roast off fresh tomatoes and make a thick rich paste for flavour. At the weekend I decided to just do the quick version. We had some leftover italian pork sausages from a barbie, which added some spice.
1 large onion diced
3 gloves garlic diced
2 tbsp olive oil
3 italian pork sausages
3 rasher bacon
500g beef mince
2 tbsp tomato paste (or 4-5 tomatoes roasted for 2-3 hours at 150 C, then puree’d)
1 can of diced tomatoes (or 4 fresh tomatoes diced)
250 ml chicken stock
2 tbsp plain flour
250 ml milk
3 tbsp grated parmesan
1/2 cup grated cheese (tasty is best)
6-8 dried pasta sheets
Heat oil in a large frypan and add onions, garlic, bacon, finely diced sausages and mince. Stir on high heat for 4-5 mins until brown. Add tomato paste, tomatoes and chicken stock and bring to the boil. Turn down the heat, cover and simmer while you make the cheese sauce. The longer you leave this simmering the better the flavour.
Melt butter, stir in flour and cook for 1-2 minutes. Don’t let it go brown. Add the milk a little at a time stirring constantly until thickened. Add cheeses and stir.
If your dried pasta needs to be pre-cooked then follow packet instructions.
Lightly grease a baking dish and add a layer of meat sauce, pasta sheets, another layer of sauce, pasta, sauce, finishing with a layer of pasta and covering this with the cheese sauce. If your baking dish is big enough make double cheese sauce and put a layer somewhere in the middle. Sprinkle grated cheeses over the top and bake for 30-40 minutes or until golden.
This tastes better reheated the next day, so great to make in advance. It freezes well too. Serve with a big green salad.