Beef and Red Wine Pasta Bake
- 250g Ground beef
- 1 Onion
- 2 Cloves of garlic, unpeeled
- Handful of cherry tomatoes
- 1 Red pepper
- 1 Chilli pepper
- 2 tbsp. Olive oil
- 1 Glass of red wine
- 250ml Chicken or beef stock
- Dash of Worcestershire sauce
- Squeeze of ketchup
- Handful of parsley
- Salt & pepper
- 500g Penne pasta
- 50g Breadcrumbs
- 50g Gouda cheese
Roast a red pepper, sliced, ½ an onion, sliced, a couple of cloves of garlic with the skin on, and a handful of cherry tomatoes, halved, with olive oil, at 180° for around 25 minutes until soft.
Meanwhile, chop another ½ an onion finely and fry it in some more oil, along with a chopped chilli pepper. Add the beef and fry over a medium heat until the onions are soft and the beef is browned.
Transfer the beef to a pan with a lid, and add the red wine, stock, Worcestershire sauce, ketchup, chopped parsley, salt and pepper. The beef should be just covered with liquid. Put on the lid and simmer for at least 40 minutes.
When the roast vegetables are done, squeeze the garlic out of its skin, and then add everything to the pot. Continue to simmer. Keep the oven on.
Boil some penne pasta until soft.
Mix together the beef and the cooked pasta, pour into a baking dish, and then sprinkle over breadcrumbs and grated Gouda cheese.
Bake for around 25 minutes at 180° until the top is crispy. Serve with a simple salad.