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- 375g tagliatelle, cooked & drained
- 1kg beef mince
- 3 cloves of garlic, peeled & finely diced
- 2 tins chopped tomatoes
- 200g button mushrooms, sliced
- 4 rashes bacon, sliced
- 2 large tomatoes finely diced
- 2 sticks of celery, finely diced
- 2 onions, finely diced
- 1 tbsp tomato paste
- 1 chilli, finely sliced
- 400ml water
- 1 tsp dried oregano
- 8 sprigs fresh thyme
- 2 sprigs rosemary
- 3 fresh bay leaves
- Mozzarella, grated
- Parmesan cheese, grated
- Sea salt & black pepper to taste
- Olive oil
- 100ml cream
- 300g milk
- 30g plain flour
- 30g butter
- 40g parmesan cheese, grated
- Nutmeg to taste
- Salt & pepper
- 1 bay leaf
For the Pasta Sauce
Add a little oil to a deep frypan & sauté the garlic, celery, onion & chilli until soft. Add the bacon & fry for a few minutes. Add the beef mince & stir while it browns. Add the tomato paste, herbs & tinned tomatoes, water & season with salt & pepper. Add the mushrooms & allow to simmer for about 1 hour. Add the chopped tomatoes & cook for a few more minutes. For the White SauceMelt the butter & add the flour & cook for a minute. Slowly add the milk & whisk continuously so no lumps form. Add the bay leaf & allow to simmer for about 10 minutes until the flour has cooked out. Add the nutmeg, parmesan & salt and pepper to taste. Set aside.
To Assemble
In a large baker add 1kg of the sauce, pasta, 100ml cream and 200g white sauce & combine together. Top with grated mozzarella & parmesan & bake at a high heat until browned. Enjoy with a fresh green salad and crusty bread.