So you can probably guess by now that I do love a pasta bake - how could you not!! But I do love to change it up now and then. This is a delicious beef pasta bake made with freshly minced meat and cooking the mince in the thermomix basket to keep the meat in nice sized chunks (a great tip I picked up from The 4 Blades) It works a treat. A great meal that takes little time and effort. Eb x
- 500g rump steak diced
- 1 onion peeled and halved
- 5g garlic
- 20g oil
- 4 shortback bacon rashers diced
- 400g tomatoes
- 100g water
- 80g tomato paste
- 30 TMX stock paste or 1 beef cube
- Big handful of fresh herbs chopped (oregano, basil, pasley)
- 3 bay leaves
- 50g Worcestershire sauce
- 500g pasta
- Salt and pepper
- 200g cheddar cheese cubed
- 100g parmesan cheese cubed
- 250g ricotta cheese
Add cheddar and parmesan to bowl and grate on Speed 7 for 10 seconds. Remove approx. 100g and SET ASIDE. Add ricotta to the remaining cheese and mix on Speed 1 for 20 seconds. SET ASIDE in a separate bowl. Clean TMX bowl.
Add steak to the bowl and mince on Speed 7 for 10 seconds. Place in TMX basket.
Add onion and garlic to bowl and chop on Speed 6 for 3 seconds. Add oil and bacon and cook for 10 minutes at 100deg Reverse speed 2.
Add tomatoes, water, paste, stock, herbs, bay leaves, Worcestershire sauce and salt and pepper to taste. Insert basket and cook for 15 minutes on Varoma Reverse Speed 2.
Meanwhile boil water on the stove top and cook pasta according to packet instructions. Drain pasta and return to pot. Add 3 cheese mix to the pasta and stir until it is all coated.
When beef is cooked, add the meat to the TMX bowl and mix on Reverse Speed 2 for 10 seconds just to break up the meat. Remove bay leaves.
In a casserole dish, lay half the pasta mix on the bottom, then half the beef on stop, followed by remaining pasta and finally the remaining beef on top. Sprinkle your 2 cheese mix over the top and bake at 180deg for 15 minutes or until golden.