This is a delicious version of a pretty basic concept, which I found over at www.bestrecipes.com.au. We all really enjoyed this, especially the almost-2-year-old. I actually doubled the quantity of pasta, then divided the final mixture in two and popped half in the freezer - very handy!
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 bacon rashers, finely chopped
1 small carrot, finely chopped
1 stick celery, chopped
300g button mushrooms, chopped
500g beef mince
1 440g tin tomato soup
1/4 cup tomato sauce
1 teaspoon dried herbs
150g spiral pasta (or small macaroni)
1 cup tasty cheese
Method
Heat oil in pan, add onion and bacon and cook, stirring, until onion is soft. Add carrot, celery and mushrooms and cook a further 3 minutes.
Add mince and cook, stirring, until well browned. Add soup, pasta, sauce and herbs. Simmer, covered, for about 20 minutes, stirring occasionally.
Meanwhile, add pasta to a large pan of boiling water and boil uncovered until just tender. Drain.
Combine pasta with mince mixture, transfer to overproof dish and top with cheese.
Bake at 180 degrees for 15 minutes, or until cheese is melted and lightly browned.
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