Baked Creamy Fettuccine With Beef
|Olive oil||1 Tablespoon|
|Minced beef||500 Gram|
|Bottled tomato sauce||500 Milliliter (2 Cup, For Pasta)|
|Water||250 Milliliter (1 Cup)|
|Plain flour||110 Gram (1/4 Cup)|
|Milk||1 Liter (4 Cup)|
|Coarsely grated cheddar cheese||220 Gram (1 1/4 Cup)|
|Stale breadcrumbs||140 Gram (2 Cup)|
|Finely chopped fresh parsley||2 Tablespoon|
Heat oil in large pan; cook beef, stirring, until browned all over.
Add pasta sauce and water; simmer, uncovered, about 15 minutes or until beef mixture thickens.
Meanwhile, cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Heat 150g of the butter in medium pan.
Add flour; cook, stirring, until mixture thickens and bubbles.
Remove from heat; gradually stir in milk.
Return to heat; stir until white sauce boils and thickens.
Remove from heat; stir in 1/4 cup of the cheddar cheese.
Combine remaining melted butter with breadcrumbs, parsley and remaining cheddar cheese in medium bowl.
Combine pasta with white sauce in shallow 2.5-litre (10-cup) ovenproof dish; top with mince mixture then sprinkle over breadcrumb mixture, [can be prepared ahead to this point; refrigerate overnight or freeze] Bake, uncovered, in moderately hot oven about 30 minutes or until browned lightly and heated through.