Beef, garlic and silverbeet pasta bake
Jul 31, 2009 2:00pm- 2 hrs cooking
- Serves 6
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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
- 1To 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.
- 2Preheat oven to 200°C/400°F.
- 3Cook pasta in large saucepan of boiling water until just tender; drain.
- 4Meanwhile, heat vegetable oil in large frying pan; cook garlic, stirring, 1 minute. Add silverbeet; cook, stirring, until wilted. Stir in pasta and sour cream.
- 5Spread 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.
- 6Bake, uncovered, in oven, about 20 minutes or until browned and heated through.