Creamy Bolognese Pasta Bake

Creamy Bolognese Pasta Bake

1 tablespoon olive oil

1 medium brown onion, chopped finely

3 cloves of garlic, crushed

2 stalks of celery, chopped finely

1 large carrot, chopped finely

1 pound ground beef

½ cup dry red wine

½ cup beef stock

1 can (13 oz.) diced tomatoes

1/3 cup tomato paste

1 cup milk

½ cup frozen peas

¼ cup chopped flat leaf parsley

9 ½ oz. rigatoni pasta

1 ½ cups grated cheddar cheese

Directions: Heat oil in large saucepan over high heat; cook onion, garlic, celery and carrot, stirring, for 5 minutes or until vegetables soften, Add beef: cook, stirring, until browned. Add wine; bring to a boil. Boil, uncovered, until liquid is almost evaporated. Add stock, tomatoes, tomato paste and milk; bring to a boil. Reduce heat and simmer for 30 minutes or until sauce thickens slightly. Stir in peas and parsley, season to taste.

Meanwhile, cook pasta in large saucepan of boiling water until tender, drain. Stir pasta into Bolognese mixture with half of the cheese. Spoon into dish, then top with remaining cheese.

Bake uncovered, for 15-20 minutes, or until browned lightly. Let stand 5 minutes before serving.

TIPS: You can make this recipe a day ahead. Also suitable for freezer meal. 

-recipe from Mari Noble