1. Heat the oil in a wok or large pan and 1. fry the onion and garlic until it begins to brown.
  2. Add the meat to the pan and fry until it is no longer pink. Add the tomatoes, tomato purée and stock. Bring to the boil, then turn down to simmer for 10 minutes. Season well with salt and pepper.
  3. Put the pasta on to cook. Drain and leave until needed. Heat the oven to 180ºC fan oven/200ºC/gas 6. Grease a casserole dish.
  4. Make the sauce by putting the flour and butter in a pan. Heat and stir, until it forms a paste. Gradually stir in, or whisk the milk, until you have a creamy consistency. Gently bring to the boil and cook for 30 seconds. Season well with salt and pepper
  5. Put the pasta on the bottom of the casserole dish, press down. Pour the meat sauce over and spread. Pour the white sauce over the top.
  6. Mix together the breadcrumbs, basil and grated cheese and sprinkle over the top. Place in the oven for 20–25 minutes until the top is browned and crispy.


  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic
  • 500g minced beef
  • 400g tin chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 tablespoon concentrated
    beef stock, or a beef stock
  • 250g pasta
  • 2 heaped tablespoons flour
  • 50g butter (measure using
  • 2 mugs milk
  • 2 slices wholemeal bread,
    made into breadcrumbs
  • 1 mug grated cheese
  • 1 tablespoon freshly chopped
    basil, or 1 teaspoon dried
  • salt and pepper



£1.05 / PERSON



prep time

20 mins

cook time

25 mins



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