The Butchers Block, York

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Pasta Bologna bake Recipe From The Butchers Block

Recipe Ingredients

For the bol
1 Ib of Butchers Block beef mince
1 large onion finely chopped
1 large carrot peeled & grated
I tin chopped plum tomatoes
2 cloves garlic peeled and finely chopped
1 teaspoon sugar
1 teaspoon dried oregano
2 tablespoons tomato puree
Freshly ground pepper
Freshly milled sea salt
50ml water
150g grated mature cheddar
1 tablespoon olive oil
For the bechamel sauce
350ml milk
1/2 teaspoon ground nutmeg
Pinch ground black pepper
Pinch of salt
1 1/2 tablespoons cornflour
Water to mix cornflour to a watery mix
500g bag of pasta shells / bows / swirls
Boiled till al dent (still got a bite - just under cooked)


Place pasta in large pan of water to boil. Preheat oven to 200c (fan) In a large non stick pan add olive oil and brown the mince. Add the onion and carrot and soften Add the oregano, sugar, salt, pepper, tinned tomatoes and tomato puree and stir and simmer Add 50ml water and allow to simmer with a lid on pan. Do not allow to dry out, add more water if needed. Stir frequently. In a separate non stick pan add milk,nutmeg,salt and pepper and bring carefully to fast simmer (do not boil) add cornflour and stir through over the heat till thickens. Remove from heat. Once pasta aldente drain and add to beef bold mix stir really well and place in large casserole dish. Cover evenly with bechamel sauce and then sprinkle with cheese and some freshly ground black pepper. Oven cook for 30 minutes. Ensure piping hot all through and cheese bubbled and evenly browned. Some ovens may vary. This is cooking guide only. Serve with freshly baked French stick and fresh green salad.

This recipe is made using Beef Mince

Consistently lean and all hand prepared on site. Versatile use in cottage pies, meatballs, burgers, spaghetti bolognese and chilli.