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Baked Meat And Macaroni Pie

chef.tim.lee's picture
Ingredients
  Classic ragu bolognese 1 Ounce (Readymade, 1 quantity)
  Macaroni 3⁄4 Pound (350 g)
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Cheddar cheese 2 Ounce, grated (50 g)
  Butter 1 1⁄2 Ounce (40 g)
  Plain flour 1 Ounce (25 g)
  Cold milk 3⁄4 Pint (425 ml)
  Nutmeg 1⁄2 Teaspoon
  Salt To Taste
  Freshly milled black pepper To Taste
Directions

GETTING READY
1 Preheat the oven
2 Butter a baking dish or a casserole.

MAKING
3 In a pan, put in the butter, flour and milk together, to prepare the white sauce
4 Cook over medium heat, whisking until the sauce starts to bubble and thicken.
5 Using a wooden spoon, stir the mixture well.
6 Lower the heat and cook the sauce gently for 6 minutes.
7 Grate in a quarter of a whole nutmeg.
8 Meanwhile, in plenty of boiling salted water with a few drops of oil, cook the macaroni for 8-10 minutes.
9 Drain it well in a colander.
10 In a dry saucepan heat one tablespoon of oil.
11 Add in the crushed garlic.
12 Return the macaroni to the pan and toss well.
13 Transfer the macaroni to the prepared baking dish.
14 Pour in first the ragu Bolognese followed by the white sauce.
15 Stir thoroughly so the macaroni gets properly coated with both sauces.
16 Sprinkle the top with grated Cheddar cheese.
17 Bake in the oven for 30-40 minutes.

SERVING
18 Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
2

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