Preparation time is 25minutes
Cook time is 3hours 30minutes
Total time is 3hours 55minutes
Serve is for 8 people
Estimated cost per serve is 4.11 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 1kilograms braising beef, diced
- 5tablespoons plain flour, divided
- 2tablespoons olive oil
- 1 large onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1 1/4 cup beef stock, hot
- 1 1/4 cup passata
- 250grams macaroni pasta
- 35grams butter
- 2 3/4 cup milk
- 250grams cheddar, grated
- 50grams parmesan, grated
Nutrition per serving
3010kJ / 720Cal
3010 Kilojoules or 720 Calories
35% of daily energy intake*
Protein
42.1grams
Fat
45.6grams
Carbs
35.1grams
Sugars
7.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This hearty dish is like a mac and cheese and bolognese hybrid to keep everyone happy.
Method
Step 1 of 4
Pre-heat the oven to 140°C/120°C fan-forced. Toss the beef in 2 tablespoons of flour. Heat the oil in a large casserole and seal the beef on all sides until browned. Remove with a slotted spoon. Tip in the onion and cook for 6-8 minutes to soften. Add the garlic and cook for 2 minutes. Place the beef back into the pan and pour over the stock and passata.
Step 2 of 4
Bring to the boil, cover with a layer of foil and the lid and cook for 3 hours in the oven. Cook the macaroni for 6 minutes in a pan of boiling water and drain well.
Step 3 of 4
Melt the butter in a saucepan and stir in the rest of the flour. Cook, stirring, for 2 minutes to make a roux. Gradually add the milk, stirring all the time, until thick. Bring to the boil, add the cheddar and cook for 1 minute until melted. Toss in the macaroni and stir to coat.
Step 4 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Add the ragu to the base of a large baking dish. Pour over the macaroni cheese layer, sprinkle with parmesan and bake for 25-30 minutes, until golden and bubbling.
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