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Recipe Corner - Mark's Big Boy Pasta

Big Boy Pasta

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

  • Conchiglioni pasta - 400g
  • Medium Red Onion - Finely Chopped
  • 2 Cloves of Garlic - Crushed
  • Olive oil - 3 tablespoons
  • Low fat steak mince 350grammes
  • 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 - 100grammes - grated
  • Fresh Parmesan Cheese - 25grammes - 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. Get your delicious Big Boy pasta out of the oven and enjoy!

Photograph of Laura Holland

Author Bio -

Social Media and Web Content Coordinator, Jan 2014 - May 2015