Ingredients
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250 g pasta, penne or shells etc,cooked
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1 onion, finely chopped
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2 cloves garlic, finely minced
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500 g beef mince
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1/2 cup red wine (or broth)
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1 cup beef broth
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140 g tomato paste
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1 (400 ml) can tomato soup
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1 cup cream
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2 eggs
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1 cup cheddar cheese, grated
Instructions
- Heat the oil in a large frypan over medium heat.
- Fry the onion until golden and tender.
- Add the garlic and cook a couple of minutes more.
- Add the beef and cook, breaking up the lumps with a fork, until all the meat has changed colour.
- Add remaining sauce ingredients, stir well.
- Simmer for about 30 minutes or until the sauce has thickened.
- Mix in cooked pasta and pour into a 2 litre casserole.
- Topping: Whisk together the cream and egg, and season to taste.
- Pour gently over the meat/pasta mix.
- Sprinkle over cheese, scatter this with the bacon.
- Cook in a moderate oven (190c) until custard is set and golden.
- about 30 minutes.