Spaghetti and Beef Mince Pasta Bake

spaghetti and beef mince pasta bake recipe

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Spaghetti and Beef Mince Pasta Bake

spaghetti and beef mince pasta bake recipeIngredients
1 tblspn oil
1 onion – chopped
2 or more tspns minced garlic
1 to 2 tspns minced chilli or paste (or use fresh, finely chopped) – amount to taste
1 med/large zucchini – grated
1 med/large carrot – grated
500gm beef mince
1 x 550gm jar pasta sauce (with or without flavourings)
2 tspns of sugar (more or less – it helps take the acidity out of the tomatoes)
375gm spaghetti – break lengths in half
2 cups béchamel sauce (plain or cheesy), see recipe
½ cup grated Parmesan cheese and/or a mix of cheese

Heat the oil in a large pan and sauté the onion, garlic and chilli for a few minutes until softened.
Add the zucchini and carrot and stir over a medium/high heat until softened.
Remove and set aside.
Add a little more oil to the pan, heat and add the mince and cook until browned. Make sure you break up the mince so you don’t have any lumps.
Add the pasta sauce and sautéed vegetables and mix through.
Bring to the boil, then reduce the heat to a simmer, cover and cook for about 20 to 30 mins – the longer you cook it the more the flavor will develop.
While the sauce is cooking, cook the spaghetti in a large pan of boiling, salted water until ‘al dente’.
Add the hot cooked spaghetti to the cooked mince sauce and mix well.
Spoon into an ovenproof or casserole dish and gently press the mince mixture down.
Spoon over the béchamel sauce and spread evenly over the mince, then sprinkle the top with cheese.
Bake in a mod oven for about 30 mins or until the top has browned and it’s heated through.

Viv’s hint: you could add some dried basil, oregano or dried Italian herbs, along with some fresh basil or oregano to the mince mixture. Could also add some chopped mushrooms and use as many or less vegetables as you like.

Simple Béchamel Sauce
4 tblspns butter
4 tblspns plain flour
2 to 3 cups HOT milk
salt, pepper for seasoning

Melt the butter in a large saucepan and then add the flour.
Mix well and cook over a very low heat for about 5 mins – this helps get rid of any ‘floury’ taste in the sauce.
Add the HOT milk (2 cups) at once, and whisk well – adding the hot milk means you won’t get lumps adding it all at once.
Cook over a moderate heat for 5 to 10 mins, or until the sauce is reasonably thick, giving it a whisk every now and then, and adding more milk if it gets too thick. But, it needs to be thick.

Viv’s hint: to this basic sauce you can add ½ cup or more of grated cheese – parmesan, or a mix of parmesan, cheddar, mozzarella & provolone, as well as a pinch of ground nutmeg.




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