Beef CasseroleFebruary 1st, 2014 by r.daswani
Serves – 4500g ground beef
500g macaroni or penne
4 tbsp olive oil
1 cup chopped onion
1 green bell pepper, chopped
200g sliced mushrooms
1 can diced tomatoes with juice
6 bay leaves
2 tbsp crushed garlic
Salt to taste
1 tsp freshly ground pepper
1/2 cup beef broth
100g shredded mozzarella cheese
200g shredded cheddar cheese
1 tbsp thyme
1 tbsp oregano
Grease a 30x20x5cm baking dish, with 1 tbsp olive oil.
In a bowl, mix both cheeses and thyme.
Cook pasta in a large pot of boiling water with 1 tbsp of olive, and 1 tbsp salt, drain.
In a large skillet, heat remaining olive oil and sauté meat for 5 minutes.
Add onion, garlic, green pepper, bay leaves and mushrooms and continue cooking, stirring frequently, until beef is no longer pink.
Stir in tomatoes with juice, beef broth, black pepper and thyme, cover and simmer 10 minutes on low heat. Adjust salt to taste.
Mix pasta with sauce, arrange on the baking dish, top up with cheeses, sprinkle with oregano and bake 15 minutes in a pre-heated oven at 200oC, until bubbly.