Donal Skehan
3 Cheese Beef Ragu Pasta Bake | DonalSkehan.com, Easy, cheesy and a little bit messy!
  • main-meals

3 Cheese Beef Ragu Pasta Bake

June 18

Serious comfort food for cold nights when only pasta will do!

  • time 50mins
  • serves Serves 2
Method
Easy, cheesy and a little bit messy!
  1. Heat 1 tablespoon of the olive oil in a large oven-proof casserole pan over a high heat. Add the mince and fry for 6-8 minutes until browned. Remove the mince from the pan and set aside on a plate.
  2. Heat another tablespoon of the oil in the pan, then add the bacon and fry for about 2 minutes until cooked through and golden. Add the onion, garlic and carrot and fry for a further 3-4 minutes. Return the mince to the pan with the red wine, milk and oregano. Bring to the boil, then reduce the heat and simmer for 5-6 minutes until reduced by half and the liquid has thickened slightly. Add the passata along with the tomato puree, stir through to evenly combine followed by the pasta and stock.
  3. Simmer for 15 minutes, stirring almost continuously until the pasta is al dente. Preheat the oven to 190°C/375°F/Gas Mark 5.
  4. Stir through half of each cheese along with half the basil leaves. Top with the remaining cheese, dispersing it evenly across the top and place in the oven to bake for 10-15 minutes until the cheese is golden and bubbling. Top with the remaining basil leaves and serve.

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Ingredients

3 tbsp olive oil

1 pound beef mince

3.5 oz smoked bacon lardons

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 small carrot, peeled and finely chopped

1 cup red wine

3/4 cup milk

1 tsp dried oregano

3 cups passata / tomato sauce

2 tbsps tomato purée

1 pound rigatoni

1 litre / 4 cups vegetable stock

1 cup blue cheese, roughly crumbled

2 cups cheddar cheese, roughly grated

1 x 80z ball buffalo mozzarella, roughly torn

Large handful of basil leaves

Sea salt and ground black pepper

3 tbsp olive oil

500g beef mince

100g smoked bacon lardons

1 onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 small carrot, peeled and finely chopped

250ml red wine

200ml milk

1 tsp dried oregano

750ml passata

2 tbsps tomato purée

500g rigatoni

1 litre vegetable stock

200g blue cheese, roughly crumbled

200g cheddar cheese, roughly grated

1 x 150g ball buffalo mozzarella, roughly torn

Large handful of basil leaves

Sea salt and ground black pepper

You'll Need

Large oven-proof casserole pan

photo
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