Recipe Corner - Mark's Big Boy Pasta

Ingredients to make big boy pasta (serves 4-5)

  • Conchiglioni 400g 
  • Medium Red Onion – Finely Chopped 
  • 2 Cloves of Garlic – Crushed 
  • Olive oil 3 tablespoons 
  • Low fat steak mince 350grs 
  • Tomato Puree 
  • Tin of Pomodorini Tomatoes 
  • Beef Stock – ½ cube 
  • Worcestershire Sauce – a dash 
  • Butter – large knob 
  • Plain Flour – 2 Table Spoons 
  • Milk – ¾ pint 
  • English Mustard – ½ teaspoon 
  • Medium Mature English 
  • Cheddar Cheese – 100grs - grated 
  • Fresh Parmesan Cheese – 25grs - grated 
  • Nutmeg – ¼ teaspoon grated

Method to make big boy pasta

Cook pasta to the al dente stage. 

To make the Ragu

Heat olive oil in pan and gently fry onions then add garlic and cook out. 
Add mince and cook on medium heat until brown. 
Add tomato puree and cook out. 
Add tin of tomatoes, stock cube and Worcestershire sauce and continue to cook. 

To make the Cheese Sauce

Melt the butter and add flour and cook to form a roux (thick paste) 
Cook out and add milk slowly whisking all the time to make sure all the lumps dissolve 
Add cheddar cheese and mustard and continue to heat 
Season with Nutmeg 

Assemble in a large dish laying the Ragu, Cheese Sauce and toping with the Parmesan. 

Cook in an oven pre heated to 180 degrees for twenty minutes.


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