Description

You can make this in advance and refrigerate for up to 1 day to cook later. It will need a little extra cooking time to get it golden and bubbly! Recipe developed by Elyse the Butcher

Ingredients

Scale

Bolognese

2½ cups (625 mL) Big Batch Beef (click link or see recipe below)
1 can (796 mL) crushed tomatoes
1 tsp (5 mL) dried oregano
1 tsp (5 mL) hot pepper flakes
1 tsp (5 mL) balsamic vinegar
½ tsp (2 mL) black pepper

Salt
Magic Cheese Sauce

1¼ cups (300 mL) chicken broth
1¼ cups (300 mL) shredded Cheddar cheese (5 oz/150 g)

1 tbsp (15 mL) cornstarch

½ cup (125 mL) whipping cream, mascarpone or cream cheese

½ tsp (2 mL) ground black or white pepper (approx)

Salt

Pasta Bake

14 oz (400 g) rigatoni or large pasta shells

¼ cup (60 mL) Cheddar cheese, grated

2 tbsp (30 mL) grated Parmesan cheese

Instructions

Beef Bolognese: Combine Big Batch Beef, tomatoes, oregano, hot pepper flakes, vinegar and pepperin a large saucepan. Bring to a simmer over medium heat; reduce heat and simmer, stirring occasionally, for 15 minutes to blend the flavours. Season with salt to taste. Set aside.

Magic Cheese Sauce: Bring stock to a boil in a medium saucepan over medium heat. Combine Cheddar cheese and cornstarch in a bowl, tossing with a fork. Once the stock is bubbling, add the cheese mixture and stir. Reduce heat to low, stir in cream and pepper; cook, stirring, until thickened. Season with salt and pepper to taste. Set aside.

Pasta Bake: Cook the pasta in a large pot of boiling salted water for 2 minutes less than the time it says on the package (it should remain firm). Scoop out a little of the pasta cooking water towards the end of the cooking time. Drain the pasta and return to pot; stir with the reserved pasta water (just enough to moisten the pasta). This starchy water helps season the pasta and makes the sauce stick to the pasta.

Stir enough of the Bolognese Sauce into the pasta to coat evenly. Spread remaining Bolognese sauce into the bottom of a 13- x 9-inch (3 L) baking or casserole dish. Spread the sauced pasta on top; drizzle the Magic Cheese Sauce over the pasta. Sprinkle the Cheddar and Parmesan evenly over top.

Bake in preheated 375°F oven for 20 to 25 minutes until bubbling and golden brown on top.

BIG BATCH BEEF RECIPE

Cook 4 lb (2 kg) Extra Lean or Lean Ground Beef in Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, and return to pot. Add 4 EACH minced yellow onions and garlic; simmer for 12 to 15 minutes until vegetables are softened.

Use a portion right away, or to store, spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour.

Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.