Beef & chorizo bolognese pasta bake with cheesy béchamel.
500g casarecce pastas, cooked
- ¼ cup (60ml) extra virgin olive oil
- 1 brown onion, finely diced
- 1x 200g chorizo, casing removed
- 2 garlic, cloves, finely chopped
- 500g Our farm beef mince
- 1 tbs smoked paprika
- 1 tbs dried oregano
- 1 jar (700ml) passata
- 1 cup (250ml) water
- 100g butter
- ½ cup plain flour, sifted
- 4 cups of milk
- ¼ cup parmesan cheese plus extra ¼ to scatter on top
- Cracked pepper and salt flakes to season
To make the bolognese sauce, heat the oil into a large saucepan over medium heat and cook onions for 6-8 minutes or until softened. Add chorizo and garlic and continue to cook for a further 5 minutes until chorizo is cooked. Add the beef mince and cook for a further 8-10 minutes or until golden brown, then add the paprika, oregano, passata and water and continue to cook for 20 minutes.
Preheat the oven to 180C. Cook pasta according to the packet instructions.
To make the cheesy bechamel, place a saucepan over low heat, add butter and melt, then add the flour and cook for 3-4 minutes. Pour milk and whisk constantly for 8-10 minutes or until thickened. Add parmesan cheese and cracked pepper and salt and set aside.
To assemble the pasta bake, select a large rectangular baking dish, place cooked pasta in the dish, top with bolognese sauce followed by the cheesy bechamel sauce. Finish with remaining parmesan and bake for 25- 30 minutes or until the top is golden brown.