1 Tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 Tbsp fresh thyme
500 g beef mince
⅓ cup tomato paste
¾ cup dry red wine
400 g canned chopped tomatoes with garlic and onion
salt, to taste
pepper, to taste
200 g elbow pasta
2 cups milk
2 x 29 g sachets white sauce mix
½ cup shredded Parmesan
1 cup grated mozzarella
- Grease a large oven-proof dish (12-cup capacity).
- Heat oil in a large, non-stick frying pan over a medium to high heat. Add onion, garlic and thyme. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 4 minutes, or until browned. Stir in paste.
- Add wine to pan. Bring to boil. Add tomatoes and ½ cup water. Return to boil. Cover with lid. Gently boil for about 10 minutes, or until slightly thickened. Season with salt and pepper. Transfer to the prepared dish.
- Meanwhile, make topping. Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan.
- Whisk milk and sauce powder in a medium saucepan over a high heat until boiling. Gently boil, whisking constantly for about 2 minutes, or until thickened. Add to pasta with parmesan and half the mozzarella. Stir to combine.
- Spoon topping over beef mixture. Spread evenly. Sprinkle with remaining mozzarella.
- Cook in a moderate oven (180C) for about 25 minutes, or until golden. Serve.