Who doesn’t have fond child hood memories of baked macaroni. Pinching the crunchy pieces off the top and packing a dish in newspaper and towels for a picnic. That is what comes to mind when I think of macaroni. To rekindle those memories or to create new ones, follow the recipe below.
For the Bolognese sauce, I asked my butcher to mix fresh beef with gammon and a Maltese sausage, as I love the combination of taste.
- 500g fusilli
- 500g minced beef
- 1 onion
- 1 jar tomato sauce
- 1 jar mixed tomato and chili sauce
- 1 small jar sun-dried tomato paste
- Sunflower oil for cooking
- 180g fresh pecorino Romano grated
- 1 egg for binding
- Step 1 Place a pot of water to boil with a dash of oil.
- Step 2 Get a deep pan, add your oil and peel and slice your onion and add to pan. Stir until cooked, add your beef and keep mixing the beef until your beef is browned and cooked.
- Step 3 Add your jars of tomato sauce and keep cooking. Add your seasoning. Lower the heat and let the Bolognese simmer until tender.
- Step 4 When the water boils add the pasta for around seven minutes or until slightly cooked. Strain and set aside.
- Step 5 When the sauce is cooked and the meat is lovely and tender, add the sauce to your pasta and mix. Add your beaten egg and the cheese and keep mixing all together. At this stage you usually pick a few as the smell is divine.
- Step 6 Place your macaroni into a greased dish and sprinkle more cheese onto the top. Bake in a hot oven (around 160C fan assisted) until the macaroni is cooked through and you have a nice crunchy layer at the top.