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Beef and eggplant bolognaise pasta bake
Beef and eggplant bolognaise pasta bake
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Indulge in a comforting beef and eggplant bolognaise on a chilly evening.
Ingredients:
  • 500g Gravy Beef
  • 1 brown onion, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 1 small eggplant, cut into 2cm pieces
  • 250ml red wine
  • 2 x 400g cans diced tomatoes
  • 44.40 gm tomato paste
  • 20.00 ml coarsely chopped oregano
  • 375g dried penne
  • 200g punnet Perino grape tomatoes
  • 35g breadcrumbs
  • 60g butter
  • 35g plain flour
  • 500ml milk
  • 180g tasty cheese
  • 40g parmesan
Instructions:
  • In a large heavy-based saucepan, heat half of the oil over high heat. Add half of the beef and cook for 5 minutes, turning occasionally, until browned. Transfer to a plate and repeat with the remaining beef.
  • Heat the remaining oil in the pan. Cook the onion, carrot, celery, and garlic until the onion softens, about 5 minutes. Add the eggplant and cook until light golden, about 5 minutes. Return the beef to the pan and pour in the wine. Bring to a boil, then reduce heat to low. Stir in the canned tomato, tomato paste, and oregano. Cover and cook for 1 1/2 hours, stirring occasionally, until the beef is very tender.
  • Transfer the beef to a large bowl using tongs, shred it coarsely, then return it to the sauce and season with salt and pepper.
  • Cook the pasta in a large saucepan of salted boiling water until al dente according to the package instructions. Drain thoroughly.
  • - Preheat your oven to 200C. - In a saucepan over medium heat, melt the butter. - Add the flour and cook, stirring, for 1 minute until slightly grainy. - Pour in the milk and stir constantly for 5 minutes until the sauce boils and thickens. - Remove from heat and stir in 1 cup of tasty cheese and half of the parmesan until melted and combined.
  • In a large bowl, mix together the pasta, beef mixture, and grape tomatoes. Transfer the mixture into a 12-cup (3-litre) ovenproof dish. Pour the cheese sauce over the top and sprinkle with the remaining cheese and breadcrumbs. Bake for 30 minutes or until golden brown and bubbling.

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