Pasta Bake

I've been making this since my boys could eat solids! and it's still a favourite. Add carrot, celary, bell pepper if you wish, or tinned tomatoes in place of all or some of the soup. I really just make it with what I have or need to use. I also love the custard on mashed potatoes or pumpkin baked in the oven.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 250  g pasta, penne or shells etc,cooked
• 1  onion, finely chopped
• 2  cloves garlic, finely minced
• 500  g beef mince
• 1⁄2 cup red wine (or broth)
• 1  cup beef broth
• 140  g tomato paste
• 1 (400 ml) can  tomato soup
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil

• Topping

• 1  cup  cream
• 2  eggs
• 1  cup cheddar cheese, grated
• 2  slices bacon, chopped

Directions

1. Heat the oil in a large frypan over medium heat.
2. Fry the onion until golden and tender.
3. Add the garlic and cook a couple of minutes more.
4. Add the beef and cook, breaking up the lumps with a fork, until all the meat has changed colour.
5. Add remaining sauce ingredients, stir well.
6. Simmer for about 30 minutes or until the sauce has thickened.
7. Mix in cooked pasta and pour into a 2 litre casserole.
8. Topping: Whisk together the cream and egg, and season to taste.
9. Pour gently over the meat/pasta mix.
10. Sprinkle over cheese, scatter this with the bacon.
11. Cook in a moderate oven (190c) until custard is set and golden.
12. about 30 minutes.