I love spaghetti bolognese, I love mac and cheese and I like lasagne even better. This recipe is great because it is quick to put together, involves less effort than lasagne and is a tiny bit healthier than macaroni and cheese.
This is a fairly simple idea but I liked how it came together with things I had in my freezer and store cupboard already, and it tasted great! I picked a few of the new herbs we’ve planted in the garden – some oregano and purple basil went in.
Serves 2 greedy people!
250g macaroni pasta
1 tin of plum tomatoes, blended
250g mince lamb or beef
2 shallots or half an onion
1 clove of garlic
pinch of chili flakes
1 tbsp tomato puree
herbs and spices to your liking (I used fresh oregano, purple basil & nutmeg, cumin and paprika)
cheddar cheese – grated – enough to cover the top of your pasta for baking.
Finely dice the onion and fry in a saucepan with olive oil for a few minutes, stirring often. Add the mince and break up and brown. Add in the garlic. Add in your herbs, spices and season. Then add in your tomato puree and blended tomatoes. Bring to the boil then simmer for 1/2 hour – 1 hour til the mince is tender and tomatoes cooked down.
Preheat your oven to a medium high heat.
Cook your macaroni for half the time as indicated on the pack.
Once done mix your bolognese sauce in and then put into a large casserole or lasagne dish. Cover with cheddar cheese and bake in the oven for 30-45 minutes until the pasta is done and the cheese is bubbling. You can grill it for a few minutes at the end to get the cheese really browned.
Dig in and don’t forget to go back for seconds! 😉