- 1 onion
- 1 carrot
- 1 stick of celery
- 1 garlic clove
- A sprig of rosemary
- ½ a frilly lettuce
- A pack of lamb mince
- A tin of chopped tomatoes
- ½ a chunk of Cheddar
- A bag of penne
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- A ocuple of large pans with lids
- Salad spinner or kitchen paper
- Colander
- Ovenproof dish
- 1.
Peel the onion and carrot. Rinse the celery. Finely dice them. Heat 2 tbsp olive oil in a large pan. Add the veg. Pop on the lid. Fry gently over a low heat for 10-15 mins till soft, stirring every now and then.
- 2.
While the veg cook, peel the garlic. Roughly chop it. Rinse a sprig of rosemary. Remove the leaves from the stalk. Finely chop. Rinse the leaves from 1/2 the lettuce. Pop in a salad spinner or pat dry with kitchen paper. Pop in a bowl. Fill the kettle and boil it.
- 3.
Take the lid off your pan. Turn up the heat to high. Add the lamb mince, garlic and rosemary. Season with a little salt and pepper. Fry for 5 mins till the lamb is browned. Stir every now and then.
- 4.
Stir in the tomatoes and turn the heat down to medium. Fill the tomato tin a quarter full with hot water from your kettle. Add to the sauce. Simmer for 10 mins till the sauce thickens. Stir every now and then. Grate half the Cheddar.
- 5.
Heat your oven to 200ºC/Fan 180ºC/Gas 6. Fill a pan with hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. When it’s boiling, add the penne. Simmer for 5 mins. Drain.
- 6.
Taste the sauce. Adjust the seasoning. Stir in the drained pasta. Tip into a baking dish. Top the pasta with the grated Cheddar. Bake for 20-25 mins till the cheese is golden and bubbling.
- 7.
Dress the lettuce with 1 tbsp olive oil and a pinch of salt and pepper. Serve the pasta bake on warmed plates with the dressed lettuce.
- Tip
Nice to meat you
Rosemary is a great herb for pairing with meat. Chop your leftover rosemary sprigs and rub the leaves into chicken breasts or steaks before grilling them, or add a sprig to meaty casseroles.