Pasta bake is a delicious way to enjoy pasta especially with this slow cooked beef ragù sauce. Although this dish doesn’t contain much meat, its flavours still work well with the tomato sauce and makes a little meat go a long way. With a fresh salad and garlic bread you won’t feel you’re missing out.
Porridge or Toast
Cheese salad sandwich
Slow cooked beef pasta bake and salad
BEEF RAGÙ PASTA BAKE WITH FRESH SALAD
Ingredients for the Beef Ragù pasta bake
100g of the slow cooked beef leftovers
1/2 packet mushrooms
2 garlic cloves crushed
1 tin tomatoes
1 tablespoon tomato purée
1 teaspoon dried oregano
1 tablespoon olive oil
100g grated cheese
Serve with a small mixed salad
Few lettuce leaves
Few slices of peppers chopped up
Few tomatoes chopped up
Some carrots sliced with a peeler
Some slices of cucumber
First make up the ragù sauce by gently frying the garlic, herbs and mushrooms in a little oil for a few minutes then adding the tomatoes, beef and purée.
Cook on a medium heat for about 20 minutes until heated through.
While the tomato sauce is cooking, boil then drain your pasta as per the packet instructions. Any pasta shape will do although something like penne or twists works well.
Add the drained pasta to the sauce and give it a good stir.
Tip it into an oven proof dish and grate over the cheese. I just used cheddar, but a bit of mozzarella would work too.
Pop in the oven for about 15 minutes until the cheese is melted and turning golden brown.
Serve with salad and maybe garlic bread or doughball.