Bolognese mac and cheese
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Bolognese mac and cheese
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A delicious and hearty bolognese mac & cheese
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Ingredients
- 350 - 400 g - short pasta noodles like macaroni or rigatoni - cooked to al dente
Meat sauce:
- 1 onion finely chopped
- 1- star anise pod
- splash of olive oil
- 2 cloves of garlic crushed
- 500 g of beef mince
- 1/2 cup 125ml red wine - and maybe a splash more
- 1 tin of tomatoes
- 1 T Miso paste
- 2 t sugar
- parsley sage, rosemary and thyme - all chopped
- pinch of dried chilli flakes.
Bechamel sauce:
- 50 g butter
- 1/3 cup 80 ml flour)
- milk - about 2 1/2 - 3 cups
- 2 tsp Dijon mustard
- A pinch of freshly grated nutmeg
- salt and pepper I prefer white pepper here
Garnish:
- 3/4 of a cup of breadcrumbs fried in about 50g of butter until golden. Add a few thyme leaves optional
- 1/4 cup of grated Parmesan cheese for the top
Instructions
- Fry the onions and star anise in the olive oil until soft over a low temp until (This is a Heston Blumenthal thing which I have taken to doing, it makes the onions taste better).
- Remove the star anise, add the garlic and the mince and turn up the heat. Fry this until the meat has caramelised (see the note above recipe on this).
- Add the wine and deglaze the pan and allow the liquid to cook-off.
- Add the rest of the ingredients and allow them to bubble away for a min of 45 minutes, but longer if possible. I love to cook my bolognese for ages over low heat, adding a splash of wine later if it looks to be drying out a bit. I cook it for some of the time with the lid on to retain the moisture, and some of the time with it off to thicken it. You could also consider getting very cheffy and placing a cartouche over the sauce (this is a paper lid, cut to the size of your pot, that helps to retain moisture in the food).
- Make the bechamel by melting the butter in a small pot and then add the flour to form a roux. Cook this for a bit until it is stiff. Add the milk bit by bit, continuing to whisk all the time until the sauce has thickened and does not thicken any further. Add the mustard, nutmeg and seasoning. I always make sure the bechamel tastes just right on its own to ensure its ready, before adding it to a dish.
- Mix the cooked pasta with the bolognese sauce and add about 2/3 of the bechamel sauce and mix evenly. Empty this into an appropriately sized oven dish. Spread the remaining bechamel sauce over the top, sprinkle the crumb garnish and Parmesan cheese, and bake in an oven that has been preheated to 180C for 25 minutes until golden and bubbling.
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