Classic Ragù and Mozzarella Pasta Bake

  • 04 Nov - 10 Nov, 2023
  • Mag The Weekly
  • Cookery

· 400 g lean beef mince

· Olive oil, plus extra to drizzle

· 2 red onions

· 1 carrot

· 1 celery stick

· 2 bay leaves

· 800 g chopped tomatoes

· 2 tablespoons worcestershire sauce

· 250 g large pasta shells

· 250 g mozzarella, torn into pieces

· 100 g breadcrumbs

· 3 garlic cloves

· Handful of oregano

· 30 g parmesan

· Fresh basil leaves to scatter

Heat a saucepan and brown the mince over high heat for 10 minutes, then transfer to a plate and set aside. Add a little oil to the pan, fry the chopped onions, carrot and celery with a pinch of salt, covered, for 10-12 minutes until soft but not coloured. Add bay leaves to the pan and stir in the mince along with salt and a good grinding of black pepper. Pour in the tomatoes and worcestershire sauce. Simmer the sauce for 25 minutes. Heat the oven to 200°C. Meanwhile, cook the pasta for two minutes, then drain loosely. Arrange the pasta shells in the baking dish and spoon over the bolognese sauce. Dot over the mozzarella. Mix the breadcrumbs, garlic, oregano and a drizzle of oil, then scatter over the pasta and top with the parmesan. Bake until oozing, golden and crisp on top. Scatter with the basil leaves and serve.