For Bolognese with a twist just make up your usual recipe using Loyd Grossman Bolognese Sauce and lean minced beef, mix with cooked pasta and bake in the oven topped with a Greek yoghurt and cheese topping.
What you need:
- 500g lean beef mince.
- 1 large onion, chopped
- 1 garlic clove, crushed
- 1 jar of Loyd Grossman Bolognese Sauce
- 1 beef stock cube
- 100g mushrooms, quartered
- 1 medium tub of greek style natural yoghurt
- 1 egg, beaten
- 1tbsp flour
- 50g grated cheddar cheese
- fusilli or penne pasta
- large non-stick pan
- casserole dish
How to make it:
- Preheat the oven to 200°C/400°F/Gas 6
- Gently fry the minced beef, onion and garlic in a large pan until the mince is browned.
- Pour over the Loyd Grossman sauce and crumble in a stock cube.
- Add the mushrooms then bring to the boil then simmer gently for 20 minutes or until the mince is cooked.
- To prepare the topping pour the yoghurt into bowl then add the egg, plain flour and grated cheese. Mix well.
- Cook the pasta as directed on packet then add to the bolognese sauce in the pan, mix well then transfer into a casserole dish.
- Top with the yoghurt mixture and bake in the oven for about 20 minutes or until the topping browns.
Hints and tips:
- Serve with a crisp green salad and a slice of garlic bread.
- To turn this recipe into a moussaka replace the beef with minced lamb and add layers of potato and aubergine instead of pasta.
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