Recipe may contain peanuts, tree nuts, milk, soy and sesame.
Add torn fresh basil leaves to this easy, cheesy bake to really make it sing. Makes for great leftovers the next day too!
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g pork and veal mince
125ml (1/2 cup) red wine
560g bottle tomato passata
250ml (1 cup) Massel Organic Liquid Stock Chicken Style
60ml (1/4 cup) milk
3 sprigs fresh rosemary, leaves removed
3 dried bay leaves
1/3 cup finely chopped fresh continental parsley leaves
250g dried gluten-free penne pasta
75g (3/4 cup) coarsely grated mozzarella
40g (1/2 cup) finely grated parmesan
Fresh basil leaves, to serve
Gluten-free bechamel sauce
35g (1/4 cup) gluten-free cornflour
750ml (3 cups) milk
55g (1/2 cup) coarsely grated mozzarella
Ground white pepper, to season
5 Method Steps
Step 1Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until golden. Add garlic and cook for 1 minute or until aromatic. Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 6-8 minutes or until mince changes colour.
Step 2Add the wine to the frying pan and cook until liquid is reduced. Add the passata, stock, milk, rosemary and bay leaves. Season. Reduce heat to medium-low and simmer for 30 minutes or until the mince is tender and liquid reduces. Stir through the parsley.
Step 3Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain and rinse under cold running water.
Step 4To make bechamel, melt butter in a medium saucepan over medium heat. Add cornflour and stir for 30 seconds. Remove pan from heat and whisk in milk. Return pan to heat and cook, stirring, for 4-5 minutes or until mixture boils and thickens. Remove from heat. Cool slightly, then stir in mozzarella and season with salt and white pepper.
Step 5Preheat oven to 200C/180C fan forced. Brush a 3L (12-cup) ovenproof dish with oil. Stir the pasta into the mince mixture along with half of the sauce. Pour into the prepared dish. Top with the remaining sauce and the mozzarella and parmesan. Bake for 25 minutes or until golden. Set aside for 10 minutes to cool slightly before serving. Sprinkle with basil.
All quantities above are averages