500g pork and veal mince
1 large onion, finely chopped
3 teaspoons garlic paste
300g spaghetti, broken into thirds
1 1/2 cups grated pizza cheese
1 large beef stock cube, crumbled
400g jar tomato basil pasta sauce
420g can condensed tomato soup
2 teaspoons dried oregano
Finely grated parmesan, to serve
Place mince, onion and garlic in a large bowl. Season with salt and pepper. Mix well.
Spoon heaped tablespoons of mixture over the base of an oiled, large roasting pan (20-cup capacity). Top with pasta. Sprinkle with pizza cheese.
Dissolve stock cube in ½ cup boiling water in a large heatproof jug. Add pasta sauce, soup, 2 ½ cups cold water and oregano. Stir to combine. Pour over pasta. Cover tightly with a sheet of oiled foil.
Cook in a hot oven (200C) for 30 minutes, or until pasta is almost cooked. Remove from oven and discard foil. Stir pasta to cover in sauce.
Return pan, uncovered, to hot oven. Cook for a further 15 minutes, or until most of the liquid has been absorbed. Remove from oven. Stand for 5 minutes.
Serve sprinkled with parmesan.