Mixing up a classic
Something simple yet so easy to mix up!
This recipe overall took around 35 minutes. This can be made vegetarian too by simply swapping the meat out or Quorn meatballs.
Equipment;
Chopping Board
Grater
Frying pan
Baking dish
1 Large mixing bowl
Large saucepan
Tongs
Spoon
Whisk
Measuring Scales
Colander
Ingredients;
This serves 4 people
500g Mince meat - Beef, Turkey or Pork
300g Penne pasta
Handful of peas
Handful of sweetcorn
2 tbsp Sunflower oil
2 tsp Salt & Pepper
Cheese Sauce
200 - 300ml Milk
200g Cheese
4 - 6 tbsp of Flour
2 tbsp Butter
1 tbsp Tarragon
1 tbsp Oregano
Salt & Pepper to taste
As always change up the recipe as much as you like by adding different vegetables or seasoning! This is just the basic plan for a quick dish.
Firstly, turn the oven onto 180C, place your baking dish close by, pop the kettle on and grate your cheese.
Get your pasta cooking asap as the kettle has boiled. Next place the frying pan with the oil in over a low heat to start warming up as you make the meatballs.
Grab your large bowl and a chopping board, place the mince meat and your chosen seasoning into it. Now give it a good mix and begin to form your meatballs, placing them on the chopping board when formed. Remember do not make the meatballs too big as they will collapse, I never make them bigger than the shape made by placing the tip of my index finger to my thumb.
Once you have all of the meatballs ready place they into the frying pan and increase the heat to medium. Do not move them for at least two to three minutes and using a spoon or tongues gently rotate them, place a lid on the frying pan and leave to cook.
In the mean time the pasta should be al dente which is perfect, pour them into a colander and then straight into your baking dish. Using the same pan, place the put into over a medium heat and melt.
Once melted remove the pan off the heat and whisk in to flour until it forms a paste. Place the pan back on the heat, whisking as you add most of the milk, save a little in case the mixture needs to be loosening later. This will start to thicken.
Take the meatballs of the heat and place them into the baking dish, this way you are not pouring and of the fatty oils in.
Returning to the sauce mixture add around half of your cheese, salt and pepper, whisk until the cheese has started to combine and melt down. When the cheese has full melted, if the mixture seems too thick add the milk in slowly until it is at your preferred thickness.
Pour the cheese sauce over the and mix into the pasta and meatball gently. When all is well covered sprinkle over the remaining cheese with the tarragon and oregano.
Place in the oven for 25 minutes.
Serve with garlic bread and salad. Tuck in!
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