Ingredients:
– 1 onion, finely chopped
– 1 garlic clove, chopped
– 2 carrots, thinly sliced
– 2 zucchini, thinly sliced
– tomato paste
– 750ml beef stock
– beef mince
– italian seasoning
– macaroni pasta, cooked
– peas (blanched in water with pasta)
– parmesan
– 40g butter
– 1/3 cup plain flour
– 1 cup milk
Method:
1. preheat oven to 220 degrees
2. cook onion, garlic, carrot and zucchini until soft.
3. add beef mince and cook until browned
4. add in tomato paste, italian seasoning and 1.5 cups beed stock and book for 8 minutes or until thickened
5. meanwhile, in a saucepan, melt 40g butter. Add flour and cook.
6. gradually stir in milk and remaining stock. Bring to boil and cook on low until thickened
7. add pasta and peas to meat sauce until combined.
8. place pasta mix into baking dish and top with bechamel sauce.
9. cover with parmesan and bake until golden
