For the beef sauce
2 tbsp olive oil, 1 med onion medium cut, 2 cloves garlic finely chopped
Mixed herbs And Parsley to your taste , 2 Veg or beef stock cubes
Mixed peppers, 100g frozen Peas, 1 large grated carrot
250g lean beef mince, 800g passata or chopped tomatoes
For the white sauce
2 tablespoons flour
2 tablespoons English mustard
150g grated cheese (optional)
For the pasta
Double zero flour 200g
In a medium sized pan heat the oil, add the onion and garlic to soften,
Then add the mince to brown off
Once cooked add pepper, peas and carrots and stir in well, then add tomatoes
Once warmed add the veg/beef stock and herbs to your own taste.
Once cooked remove from the heat.
Melt the butter in a saucepan then add the flour, mix with a wooden spoon until smooth, slowly add a little milk and change to a whisk, once ½ the milk is added, add the mustard then again slowly add the rest of the milk, bring slowly to a soft simmer and turn down and add the cheese if using, the sauce will slowly thicken , if to thick add some extra milk
In a bowl put in the flour and add the eggs, use a fork to start mixing together, once it starts to come together kneed the mixture to form a dough, the time this takes is how well you kneed the dough anything from 3 minutes to 15 minutes, once you have the dough cover in cling film and set aside for around 30 minutes.
Putting it together
Roll out your pasta into thin sheets and leave to the side,
In a high sided oven tray, place some beef sauce and cover with pasta, then some white sauce and cover with pasta, and repeat until all the pasta is used finishing with a white sauce layer, sprinkle some grated cheese on top,
Pop in the oven 180C for around 30-40 minutes or until nice and browned on the top leave to stand for 3-5 mins before serving
Happy cooking everyone!