Baked Macoroni
Serves 4
Prep Time 15 mins
Cooking 115 mins
Level medium
Ingredients
- 400g Macaroni dry pasta
- 200g Mayor Polpa (tomato pulp)
- 50g Three Hills Kunserva (tomato paste)
- 2 Hard-boiled Eggs
- 50g Grated Hanini Gibniet Nixfin
- 60ml Pinto’s Pride Beef Spoon Stock
- 400g Pork & Beef Minced Meat
- 100 Onions
- 3 Eggs
- Milk
- Garlic
- Basil
- Salt and pepper to season
- Oil
Peel and finely chop the onions and garlic. Chop the hard-boiled eggs. In a large frying pan heat some oil and quickly fry the onions and garlic till golden brown. Add the meat and continue frying for about 10 minutes on a high heat. Lower heat. Add the tomatoes, basil, seasoning, tomato paste and stock and simmer for a further 30 minutes. This sauce can be prepared overnight, and it freezes very well. Preheat the oven Gas Mark 5/1900C. Lightly grease a baking dish. Meanwhile fill large pot with water and bring to boil. Boil the pasta till al dente. Drain and put pasta in a large mixing bowl.
Recipe by Anton Dougall
