Beef & chorizo bolognese pasta bake with cheesy béchamel.

 500g casarecce pastas, cooked

Bolognese sauce

• 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

Cheesy bechamel

• 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

Method

Step 1

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.

Step 2

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.

Step 3

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.