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Cottage Beef and Pasta - Serves 6
1 onion, peeled and chopped
1 teaspoon minced garlic
500g lean beef mince
3 stalks celery, finely chopped
1 bay leaf
1 teaspoon each dried basil and oregano
400g can peeled tomatoes in juice
¼ cup beef stock
3 tablespoons chopped parsley
200g small spiral pasta (trivelle)
* 2 eggs
* 250g cottage cheese, natural yoghurt or crème fraiche
* ¾ cup grated tasty cheddar cheese
Cook the onion in a dash of oil in a frying pan on low heat for 5 minutes. Add the garlic and cook for 1 minute. Set aside.
Add the beef mince and cook, breaking up often with the back of a spoon until the mince is no longer pink.
Return the onion to the pan with the celery, bay leaf and dried herbs, tomatoes in their juice and beef stock. Cover and simmer gently for about 30 minutes, stirring occasionally until quite thick. Remove the bay leaf and stir in the parsley.
Cook the pasta in plenty of boiling water until just al dente – cooked through but still slightly firm. Drain. Mix the pasta with the mince then turn into a baking dish.
Beat the eggs with the cottage cheese, yoghurt or crème fraiche and grated cheese. Pour over the mince.
Bake at 190C for about 30 minutes until well-coloured on top.
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