Macaroni Bolognese

Here is a great easy casserole. Great for a busy weekday. You can easily double it and make the sauce on the weekend.


Macaroni Bolognese

Serves 4

Olive oil spray
1/2 lb ground beef
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 celery stick, finely diced
1 medium zucchini, finely diced
6 oz red wine
2 carrots, grated
15 oz can diced tomatoes
2 fresh bay leaves
1 Tbs tomato paste
6 oz beef stock
8 oz macaroni
2 Tbs cheddar cheese, grated

Spray a large non-stick saucepan with olive oil and cook the mince, onion, garlic, celery and zucchini for 10 minutes. Break up the ground beef with a wooden spoon.

Pour in the red wine and bubble for 2-3 minutes. Add the carrot, tomatoes, bay leaves, tomato paste and stock, and bring to the boil. Turn down the heat, cover loosely with a lid and simmer for 20 minutes, stirring frequently.

Remove the lid and cook for 15-20 minutes until the mince is tender and the sauce has thickened.

Meanwhile, cook the macaroni according to pack instructions and drain. Mix the cooked macaroni with the bolognese and pour into a large ovenproof dish. Cover with the cheese and grill for 5 minutes, or until golden and bubbling on top.


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