Ingredients
500 grams rigatoni pasta
olive oil
500 grams lean minced ground beef
1 yellow onion
3 cloves garlic
2 tsp chili powder
2 tsp cumin
1 tbs tomato purée
2 cans canned tomatoes
1 cup beef stock
¼ cup water
1 dash worcestershire sauce
1 dash salt and pepper
2 tbs butter
1 ½ tbs all-purpose flour
300 mls milk
1 tsp paprika
½ tsp cayenne pepper
sharp cheddar cheese
1 tsp sugar
Tools
1 pasta strainer
1 springform pan
portable vegetable chopper
Directions
Step 1
Cook pasta in salted water with a dash of olive oil until al dente, then rinse with cold water and spread on a baking sheet to dry.
500 grams rigatoni pasta
salt
olive oil
1 pasta strainer
Step 2
Add oil to a pan and cook minced beef on a stovetop until browned. Then set aside.
500 grams lean minced ground beef
olive oil
Step 3
Finely chop onion and garlic, then sauté in a pan with olive oil and a little butter.
1 onion
3 cloves garlic
olive oil
a little butter
Step 4
Add chili powder and cumin, fry for a moment then add tomato purée and fry for another minute.
2 tsp chili powder
2 tsp cumin
1 tbs tomato purée
Step 5
Add the minced beef back in then add canned tomatoes, beef stock, water, worcestershire sauce, salt, pepper and sugar. Cover with a lid and simmer for 10 mins.
2 cans canned tomatoes
1 cup beef stock
¼ cup water
1 dash worcestershire sauce
1 dash salt and pepper
1 tsp sugar
Step 6
To a pan, add butter and flour, then whisk while slowly adding in milk. Season with salt, pepper, paprika, cayenne and shredded sharp cheddar cheese, stirring throughout.
2 tbs butter
1 ½ tbs all-purpose flour
300 mls milk
1 dash salt and pepper
1 tsp paprika
½ tsp cayenne pepper
300 grams sharp cheddar cheese
Step 7
Spread half of your cheese sauce across the bottom of your springform pan. Place the rigatoni upright in a ring, covering the entire surface with pasta. Next add the minced beef chili on top of the pasta using a spoon to fill the rigatoni as best you can.
1 springform pan
Step 8
Add the rest of your cheese sauce on top of the beef. Top with another layer of shredded cheddar cheese and bake at 165°C until the top is golden.
sharp cheddar cheese
