Ingredients:
500g Minced Beef
1 Onion
1 Tin Chopped Tomatoes (or 2 if you like it saucy... we know you do!)
2 Cloves of Garlic
200g Pasta (Fusilli works very well in this one)
3-4 good quality Sausages
Cumin
Oregano
Cayenne
1 ball of Mozzarella
1 cup grated Cheddar
around 25g Parmesan
Seasoning
Method:
1. Get your sausages baking in the oven, around 20 minutes at 200 should sort it. Put them on a wire rack over a baking tray to catch the fat - saves cleaning the oven for hours later!
2. Make yourself a basic pizza sauce. Get a couple of tbsp olive oil nice and hot, fry off the garlic (crushed or finely chopped) and onion (fine chopped) until starting to colour. Add your tinned tomatoes and bring to the boil, then add 2 tbsp oregano or your favourite herbs and simmer for around 20 minutes.
3. Knock up a delicious dry spicy beef. Simply fry the beef mince in a dry pan until brown all over, then add a tsp of cayenne, 2 tsp of cumin and a tsp of oregano. Feel free to use your imagination here and change the spices around, or add more cayenne if you want it hotter! I know we all like the hot stuff ;) Stir it all up, keep it frying and if you need to pour off any oil that comes out peridically to keep it dry. Leaner beef the better.
4. Cook the pasta - boiling salted water for 10 minutes should do the trick. Give it the odd stir to stop it sticking. Drain and toss well in your home made sauce, making sure its well coated.
4. Put the saucy pasta in the bottom of your casserole pan. Add a layer of your delicious dry spicy beef over the top, then top with your cheeses. Shred the mozzarella, spread over the cheddar and top with a generous helping of parmesan. Looks good? Now slice the sausages and arrange the slices on top, then bake at 180 for 25-30 minutes to let the flavours get aquainted.
Serve on warmed plates with garlic bread.
This will work well with any of your favourite pizza toppings. A delicious veggie option for my gorgeous veggie friends out there could have courgettes, sweetcorn and maybe some mushrooms tossed through? How about topping it off with some pepperoni or chorizo slices and let the oil melt right through your dish? The possibilities are endless just let us know how you get on with it.
Enjoy!
Tony
