Beef and Cheddar Pasta Bake
Ingredients
- 400 gPenne rigate (dry)
- 500 gGround beef 15% fat (fresh)
- 150 gSmoked lardons (plain)
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 4 pcRound tomato (diced)
- 200 mlTomato juice
- 200 gCheddar cheese (grated)
- 40 gUnsalted butter
- 40 gWheat flour
- 500 mlWhole milk
- 2 pinchThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gCanned crushed tomatoes (drained if necessary)
- 1 tbspWorcestershire sauce
Method
A golden, crispy cheddar crust topping pasta coated in a rich beef sauce. The smell of grilled cheese and smoky bacon filling the kitchen.
- 1
Plunge the penne into a large pot of boiling salted water. Cook them 2 minutes less than the indicated time: they must remain very firm to the bite as they will finish cooking in the sauce in the oven.
- 2
In a skillet, brown the bacon bits and ground beef with the minced onion. Add the Worcestershire sauce to add depth. The meat should color well and the bacon should start to release its fat.
- 3
Add the diced tomatoes, crushed tomatoes, minced garlic, thyme, and tomato juice. Let reduce over medium heat until the sauce thickens and coats the back of the spoon.
- 4
Melt the butter, add the flour to create a roux, then pour in the milk. Whisk over the heat until boiling. Off the heat, stir in half of the grated cheddar to obtain a smooth cream.
- 5
Mix the pasta with the meat sauce. Pour into a gratin dish, top with Mornay sauce and distribute the rest of the cheddar. Bake at 200°C until the top is well browned and crispy.
Frequently asked questions
How do you get this dish right?
- Don't overcook the pasta in water; it should be almost hard in the center as it will absorb the sauce juices in the oven.
- Let the dish rest for 5 minutes after taking it out of the oven: the sauce will set slightly and be easier to serve.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven covered with foil to prevent the crust from drying out.
