 |
 |
|
|
|
A good one for making up the night before and bunging in the oven half an hour before you're ready for it. Taken from the BBC Good Food Magazine.
Serves 6.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Heat the oil in a wide pan, add the onion and fry until softened and lightly browned (10 minutes); remove from the pan. Cook over a high heat, stirring and breaking up the sausagemeat until it is crumbly and browned.
Return the onions to the pan, add the tomatoes, tomato puree and salt & pepper and bring to the boil; simmer for 10 minutes. Meanwhile, cook the pasta in a large pan of boiling salted water until just tender (10-12 minutes). Drain well and mix with the sauce.
Tip the sausage mixture into a large shallow ovenproof dish, spreading it out evenly. Put the butter, flour and milk in a small pan. Bring slowly to the boil, whisking until thickened and smooth. Season with salt & pepper and simmer for 2 minutes; remove from the heat.
Add half the cheese to the sauce and stir until melted. Pour the sauce over the pasta and sprinkle with the remaining cheese; allow to cool, then cover and chill.
Preheat the oven to 200°C/400°F/Gas Mark 6. Remove the cover and bake for 30-35 minutes. Serve with salad leaves.
|
|
|
|
|
|
|
|
|
|