This is another of my family friendly staples that often gets knocked up on a Friday night when the kids are grumpy and the parents are tired and in need of something a little comforting!
If it’s just for the adults, then I do like to add some extra spice with a tablespoon of hot paprika, but this is the version I make regularly.
Dependent upon how indulgent I’m feeling, I sometimes increase the amount of cheese, but that’s really up to personal taste! The amount here is quite restrained (or at least I think so!) and another ounce or so (25-50g) won’t unbalance the recipe.
Ingredients
- 2 tablespoons of olive oil
- 500g minced beef
- 17½ ounces / 2 garlic cloves, minced
- ½ teaspoon of oregano
- ½ teaspoon basil
- ¼ teaspoon of marjoram
- ½ teaspoon thyme
- ¼ teaspoon of rosemary
- 2 tablespoons of tomato puree
- 1 can chopped tomatoes
- 1 tablespoon of soy sauce [1]
- ½ tablespoon of Worcestershire sauce
- 5 ounces / 140g macaroni pasta
- 2½ ounces / 75g Monterey Jack
Method
Heat the oil in a large casserole dish.
Add the beef, break up and brown all over for 4-5 minutes.
Add the garlic, oregano, basil, marjoram, thyme and rosemary and stir well until everything is combined.
Add the tomato puree and stir in, sautéing for another minute.
Add the chopped tomatoes and fill the tin with water and add to the dish, along with the soy and Worcestershire sauce. Stir well and bring to the boil.
Put on the lid and simmer for 20 minutes.
Add the pasta, stir in and replace the lid before cooking for another 20 minutes (checking every now and again and giving a stir to make sure the pasta doesn’t stick – if it looks too dry add a splash of water every now and again).
After 20 minutes check that the pasta is cooked.
Sprinkle the cheese over the top and stick under a grill to melt.
Enjoy!