Can’t-beat-meat macaroni
Can’t-beat-meat macaroni

Preparation time 20 minutes

Total time: 1 hour 5 minutes

Ingredients

  1. 500 mL (2 cups) cut macaroni
  2. 15 mL (1 tbsp.) olive oil
  3. 1 large onion, coarsely chopped
  4. 2 garlic cloves, finely chopped
  5. 450 g (1 lb.) ground meat (beef, pork, etc.)
  6. 250 mL (1 cup) veal stock
  7. 1 large can diced tomatoes
  8. 15 mL (1 tbsp.) dried herbs (oregano, thyme, basil)
  9. 375 mL (1 1/2 cups) grated cheddar cheese
  10. 80 mL (1/3 cup) breadcrumbs

Directions

  1. In a pot of boiling water, half-cook the pasta (it will finish cooking in the oven). Drain.

  2. In a frying pan, heat oil and brown onion and garlic.

  3. Add meat and cook over high heat for 3 to 4 minutes.

  4. Add veal stock and let it reduce slightly.

  5. Add tomatoes and herbs.

  6. Pour pasta into a baking dish and add meat mixture. Mix well.

  7. Add two-thirds of the cheese and mix.

  8. Spread remaining cheese on top. Sprinkle with breadcrumbs.

  9. Finish cooking in preheated oven at 160 °C (325 °F) for 15 to 20 minutes, until well cooked.

CHEF’S TIP

To jazz up your macaroni in meat sauce, try using a combination of different cheeses, such as equal parts of cheddar, Chèvre Noir, and Emmenthal.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more