16. Mar, 2018


You could use beef mince in this recipe but the lamb mince makes it so rich and tasty! And while you may need 3 pots to make this dish, it is easy and makes a huge amount. It is also great for freezing. Freeze after you assemble the dish and bake before serving.


500g lamb mince, 500g macaroni or penne, 2 chopped carrots, 4 chopped celery stalks, 1 chopped onion, 1 tin of diced tomatoes (410g), salt, pepper, thyme, oegano, worcestershire sauce, ginger and garlic paste, 1 litre cheese sauce (see recipe "gourmet mac n cheese").

Place the onions, carrots and celery in a little olive oil and cook until the onions turn light brown. Add the mince, 2 teaspoons ginger and garlic paste, 1 teaspoon each salt and pepper, 1 teaspoon thyme, 1/2 teaspoon oregano and a few dashes of worcestershire sauce. Cook for 10 minutes. Then add the tomatoes and cook for 40 minutes. Add little bits of water as needed. While the mince is cooking, boil the pasta until cooked but firm. And make the cheese sauce. Use half the amount of cheese as my original recipe. When the mince is cooked add it to the drained pasta and stir well. Place the mixture in a large oven proof bowl or you could make individual bowls. Spoon over the cheese sauce, and sprinkle the top with your favourite grated cheese (mine is parmesan). Bake at 180degrees celsius for 30-40 minutes. Let the dish stand for 15 minutes before serving. Enjoy!