Recipe

Beef, garlic and silverbeet pasta bake

Jul 31, 2009 2:00pm
  • 2 hrs cooking
  • Serves 6
    • Print
    Print

Ingredients

Bolognese
  • 1/2 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 600 (1¼ pounds) minced (ground) beef
  • 1 large carrot (180g), grated coarsely
  • 2 tablespoon tomato paste
  • 1 1/2 cup (375ml) beef stock
  • 810 gram (1½ pounds) canned crushed tomatoes
  • 1/2 tablespoon mixed dried herbs
Beef, garlic and silverbeet pasta bake
  • 250 gram (8 ounces) small macaroni pasta
  • 2 teaspoon vegetable oil
  • 4 clove garlic, crushed
  • 250 gram (8 ounces) trimmed silverbeet (swiss chard), finely shredded
  • 300 gram (9½ ounces) sour cream
  • 1/2 cup (60g) coarsely grated cheddar cheese

Method

Beef, garlic and silverbeet pasta bake
  • 1
    To make bolognese, heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add mince; cook, stirring, until browned. Add carrot and paste; cook, stirring, 5 minutes. Add stock, undrained tomato and herbs; bring to the boil, then simmer, covered, 45 minutes, stirring occasionally. Uncover; simmer, about 45 minutes or until thickened slightly.
  • 2
    Preheat oven to 200°C/400°F.
  • 3
    Cook pasta in large saucepan of boiling water until just tender; drain.
  • 4
    Meanwhile, heat vegetable oil in large frying pan; cook garlic, stirring, 1 minute. Add silverbeet; cook, stirring, until wilted. Stir in pasta and sour cream.
  • 5
    Spread half the bolognese into shallow 3-litre (12-cup) baking dish. Layer with half the silverbeet mixture; top with remaining bolognese then remaining silverbeet mixture. Sprinkle cheese over mixture.
  • 6
    Bake, uncovered, in oven, about 20 minutes or until browned and heated through.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food