Beef Pasta Bake



¼ cup oil
500g beef mince
1 tsp Supreme Minced Garlic Paste
1 tsp Supreme Coarse Black Pepper
Salt to taste
1 Supreme Bay leaf
1 medium onion, chopped
1 tsp Supreme Garlic Powder
1 tsp Supreme Onion Powder
1 ½ tsp Supreme Cumin Powder
1 tsp Supreme Smoked Paprika Powder
½ tsp Supreme Chilli Powder
½ tsp Supreme Chilli Flakes
1 Supreme Chopped Tomato Tin
1 cup double cream
1 beef stock cube
¼ cup boiling water
1 tbsp Worcestershire sauce
½ tsp sugar
Handful of chopped parsley & extra to garnish
400g dried penne pasta, cook al dente, drain & set aside
1 1/2 cups of grated cheddar or mozzarella


Heat oil in a large pot over medium-high heat. Add beef mince, minced garlic paste, salt, pepper & bay leaf. Stirring occasionally break and cook the beef until all moisture has evaporated. In the meantime dissolve beef stock cube in ¼ cup of boiling water and set aside. Once all moisture has evaporated, add chopped onions and cook until soft. Remove bay leaf and add garlic powder, onion powder, cumin powder, smoked paprika, chilli powder and chilli flakes. Stirring constantly cook for a few minutes then stir in chopped tomato tin, beef stock and worcestershire sauce. Reduce heat to medium-low and simmer until sauce has thickened and the oil starts to separate. Preheat oven to 180°c and grease a baking/ casserole dish. Now, stir in the double cream, sugar and chopped parsley. Check seasoning, then add cooked pasta and gently stir well. Pour the pasta into the baking/ casserole dish and cover with grated cheese. Bake in the preheated oven until cheese is melted or about 20-25 minutes. Garnish with parsley and serve.

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