Supplied by Janis Crutch, chef and co-owner of Little Monkey's Nursery, Windsor
INGREDIENTS
- 500g minced lamb
- 1 large red onion chopped
- 1 courgette chopped
- 1 large carrot chopped
- 1 sweet potato chopped
- 1/2 tsp of cumin, oregano, cinnamon and garlic
- 1/2 jar passatta
- 1 tin chopped tomatoes
- 2 dessert spoons tomato puree
- 1 vegetable stock cube
- 500g penne pasta cooked and rinsed
- 2 pts white sauce (bechamel - see below)
- grated cheese to cover the top
The vegetables are a personal choice, so add more or less as you wish
METHOD
- Put the mince in a large pan and brown. Add onion and garlic, then add the rest of the vegetables and cook for about 5/10 minutes.
- Add the spices and puree and cook for a further two minutes, then add the tomatoes, passatta and stock cube and cook for 30-40 minutes.
- Place in an ovenproof dish, cover with the cooked pasta, pour over the white sauce, add the grated cheese to the top and bake for approximately 30 minutes in a pre-heated oven at 180 degrees until golden brown on top.
White sauce
- 2pts milk
- 2oz butter or margarine
- 2oz plain flour
Method
- Melt the butter then add the flour. Mix to form a roux, then gradually beat in the milk a bit at a time to form a smooth sauce.
- Season to taste with grated nutmeg and pepper (no salt).
