Baked Meat and Macaroni Pie
|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)|
|Freshly milled black pepper||To Taste|
1 Preheat the oven
2 Butter a baking dish or a casserole.
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.
18 Serve hot.