Consuming The Harvest

While Pottering About At Home In Norfolk


with one comment



  • 300g penne or long macaroni
  • 675g beef mince
  • 2 large onions, finely chopped
  • small handful of chopped parsley
  • 230g tin chopped tomatoes with garlic
  • 3 Tbsp tomato puree
  • Ground black pepper to taste
  • 2 medium eggs, separated
  • 100g Cheddar cheese, finely grated
  • 50g butter or margarine
  • 4 Tbsp plain flour
  • 750ml milk


  1. Cook the pasta in a pan of lightly salted boiling water as indicated on the packet.  Drain, rinse under cold water and reserve.
  2. Dry fry the mince in a large frying pan until browned, breaking up any large chunks with a spoon as you go.  Add the onion and parsley and cook for 5 min. until the onion starts to soften.  Add the tomatoes and puree.  Simmer gently for 15 minutes, and the season to taste.
  3. Preheat the oven to 200C/fan oven 180C/Gas mark 6.  In a large bowl, whisk the egg whites until foamy but not stiff.  Fold in three-quarters of the cheese.  Stir in the cooked pasta and spoon half of the mixture into the base of a 1.5 litre ovenproof dish.  Layer the mince mixture on top and level out.  Spoon over the remaining pasta.
  4. Melt the butter or margarine in a saucepan and then gradually stir in the flour, cooking for 1 minute.  Gradually add the milk and heat, stirring gently until the sauce thickens.  Beat in the egg yolks and cook while stirring for 1-2 minutes.  Season to taste and pour over the top of the pasta.  Sprinkle over the remaining cheese and bake for 25-30 minutes until nicely golden brown.  Cut into oblong servings.

Served with a lovely crisp salad and a garlic roll . . . .very nice!

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Written by kadeeae

January 3, 2009 at 1:11 pm

One Response

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  1. Oh so hungry!


    January 5, 2009 at 7:17 am

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