Delicious UK – (10)October 2019

Meatymac’n’cheese

pastabake

SERVES8.HANDS-ONTIME 40 MIN,

SIMMERINGTIME1½HOURS,

OVEN TIME 40 MIN

MAKE

AHEAD

Makeandassemblethe

pastareadytobakeup

to1 dayahead,thenchill

coveredinthefridge.Addanextra

10 minutesorsotothecooking

time to make sure it’s piping hot.

• 2 tbspextra-virginoliveoil


• 1 fennelbulb,finelychopped


• 1 onion,finelychopped


• 2 garliccloves,chopped


• 4 bayleaves


• ½bunchfreshthyme,
  leavespicked


• 120gtomatopurée


• 2 tspsweetsmokedpaprika


• 500gBritishfree-range
  porkmince


• 500gBritishfree-rangebeef
  minceorrosevealmince


• 125mlredwine


• 400gtinchoppedtomatoes


• 400gtincherrytomatoes


• 250mlbeefstock


• 500grigatonipasta (or other
  pastashape)


• 70g unsalted butter
  
  
  • 50gplainflour
  
  
  • 750mlsemi-skimmedmilk
  
  
  • 200gready-gratedmozzarella
  
  
  • 150gcheddar,grated
  
  
  • Freshbasilleaves to serve
    (optional)
  
  
  
  

YOU’LLALSONEED...

• 20cm x 32cm x 7cm baking dish

1 Heattheoilina panovera medium

heat.Addthefennel,onionanda

pinchofsalt,thencook,stirring

regularly,for5-6minutesoruntil

softened.Addthegarlic,thencook,

stirring,for2 minutesmore.

2 Addthebayleaves,thyme,tomato

purée,paprikaandmince,then

increasetheheattohigh.Breakup

theminceasit cookswitha wooden

spoonfor 10 minutesuntilbrowned

allover.Pourinthewine,then

simmerona medium-highheatfor

5 minutesuntilreducedbyhalf.Add

thetomatoesandstock,season,

thensimmergentlyfor1½hours

oruntilrichandthickened.

3 Cookthepastaina largepanof

boilingsaltedwateraccordingto

thepackinstructions. Drain well,

thensetaside.

4 Heattheovento200°C/180°Cfan/

gas6.Meltthebutterina separate

saucepanovera lowheat.Stirinthe

flour,thencook,stirringconstantly,

for1 minute.Addthemilk,littleby

little,stirringuntilsmooth,then

simmerfor5 minutesuntilthesauce

hasthickenedtotheconsistencyof

doublecream.Stirinthecheese

andthecookedrigatonipasta, then

seasonandsetaside.

5 Spreadhalfthepastamixoverthe

baseofthebakingdish.Layerthe

mincemixtureontop,finishwith

a layeroftheremainingpasta,then

bakefor 40 minutesoruntilgolden

andbubbling.Servesprinkled with

basilleaves,if youlike.

PERSERVING831kcals,41gfat

(20.3gsaturated),47.9gprotein,

61.5gcarbs(12.5gsugars),

1.2gsalt,6.2gfibre

WINEEDITOR’SCHOICEIt’sgot

tobea classicItalianredforthis

• bringona cherryish chianti
  from Tuscany. →

Lamband

rosemary

macwith

pecorino

andfeta

crumb

topping

SERVES8.

HANDS-ONTIME 25 MIN,SIMMERING TIME

2 HOURS, OVEN TIME 20 MIN

MAKE

AHEAD

Assemblethedishreadyto

bakeupto1 dayahead,then

coverandchillinthefridge.

Add 10 minutesorsotothecooking

time to make sure it’s piping hot.

• 250gmacaronipasta


• 50gunsaltedbutter


• 35gplainflour


• 600mlsemi-skimmedmilk


• 100gpecorino,finelygrated


• 100gfeta,crumbled


• 30g panko breadcrumbs

FORTHERAGÙ

• 1 tbspextra-virginoliveoil


• 1kgBritishbonelesslamb
  shoulder,cutintosmallchunks


• 900mltomatopassata


• 4 freshrosemarysprigs


• ½tspfennelseeds


• 2 garliccloves,finelychopped


• 4 anchovyfilletsinoil,drained


• 1 red chilli, finely chopped

YOU’LLALSONEED...

• 2 litre baking dish

1 Fortheragù,heattheoilina large

flameproofcasserole(useonewith

a lid)overa highheat.Seasonthe

lambwellwithsaltandpepper,then

addtothecasseroleandcook,

turningoften,untilbrownedallover

(youmayneedtodothisinbatches).

Addthepassata,3 oftherosemary

sprigsandthefennelseeds,garlic,

anchoviesandchilli.Season,then

coverandsimmerona lowheatfor

2 hoursoruntilthelambistender.

2 Meanwhile,cookthepastain

a largepanofboilingsaltedwater

accordingtothepackinstructions.

Drain,thensetaside.

3 Oncetheragùiscooked,heatthe

oven to 200°C/180°C fan/gas 6. Melt

thebutterina saucepanover

a mediumheat.Stirintheflour,

thencook,stirring,for1 minute.

Graduallystirinthemilk,bringto

a simmer,thencookfor5 minutes

oruntilthickened.Stirinthecooked

macaroniandhalfthepecorino,

thenseasonwithsaltandpepper.

4 Spoontheragùintothebakingdish,

thentopwiththemacaroniandthe

feta(seeMakeAhead).Scatterover

thepankocrumbs,theleavesfrom

thelastrosemarysprigandthe

remaining50gpecorino.Bakefor

20 minutesoruntilgoldenand

bubbling.Leavetostandfor 5-10

minutesbeforeserving.

PERSERVING547kcals,24.9gfat

(13gsaturated),40.7gprotein,

38.2gcarbs(9.2g sugars), 1g salt,

3.7gfibre

WINEEDITOR’SCHOICEAfruity

Chilean pinot noir fits the bill.

24 deliciousmagazine.co.uk