Bolognese mac 'n' cheese
Ingredients
4 Tbsp classic extra virgin olive oil, plus extra 2 Tbsp
1 brown onion, finely chopped
3 cloves garlic, crushed
1kg beef mince
2 sticks celery, finely diced
1 carrot, finely diced
2 Tbsp dried oregano
140g tomato paste
700g classic tomato pasta sauce
250ml dry red wine
250g dried macaroni
2 Tbsp plain flour
2 cups milk, warmed
1½ cups shredded tasty cheese, plus extra ¼ cup
30g finely grated parmesan, plus extra 10g
2 Tbsp finely chopped flat-leaf parsley leaves
Sea-salt flakes and freshly ground black pepper, to season
Method
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To make bolognese, heat Extra Virgin Olive Oil in a large, wide heavy-based ovenproof saucepan over a medium heat. Add onion, garlic and mince, breaking up mince with a wooden spoon. Cook for 8 minutes or until mince is lightly browned. Add celery, carrot, oregano and tomato paste and cook for 2 minutes. Stir in pasta sauce, wine and 500ml hot water. Bring to the boil then reduce heat to low and cook, partially covered with a lid, for 45 minutes.
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During the last 15 minutes of cooking, bring a large pot of salted water to the boil. Add pasta and cook following pack instructions until al dente. Drain well and return pasta to pot off the heat. Set aside.
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Meanwhile, put Extra Virgin Olive Oil in a small saucepan over a medium heat.
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Add flour.
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Cook, stirring constantly, until bubbling. Add milk, about ½ cup at a time, stirring well after each addition. Only add more milk once mixture is smooth.
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Stir in tasty cheese and parmesan.
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Stir in parsley.
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Pour white sauce over cooked pasta. Stir to combine.
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Preheat oven to 250°C fan-forced (270°C conventional) or oven grill to medium-high. Season hot bolognese.
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Spoon hot pasta mixture over bolognese.
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Scatter with extra tasty cheese, then with extra parmesan. Cook in oven for 15 minutes or under grill for 5 minutes or until cheese is golden. Serve.
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