Baked Macaroni Ragu



Sauce – 1 diced onion
Clove garlic
225g thick cut smoky bacon lardons
750g beef mince
1 diced carrot
2 sticks chopped celery
15g tom puree
tin chopped toms
100ml beef stock
200ml cream
tbs mixed Italian dried herbs

400g cooked macaroni

topping – 250g grated gruyere
100g grated parmesan
100g grated mozzarella

serve with garlic bread

  1. Fry the bacon lardons til crispy, and then remove. In the same pan fry the mince in the bacon fat til browned. Remove.
  2. Gently fry onion, carrot, celery, garlic for 5 mins
  3. Re add the meat and puree and herbs. Cook 5mins
  4. Add tomatoes and stock, bring to boil, then simmer 15mins
  5. Stir in the cream to the sauce.
  6. Then add the pasta to an oven proof dish, and mix in the sauce.
  7. Top with cheese, bake 10-15mins at 200c til melted and browned
  8. serve

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