3 tsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
500g beef mince
400g can diced Italian tomatoes
1 Tbsp tomato paste
1/2 cup (125 ml) beef stock
1 quantity classic macaroni cheese made with tasty cheese
1 cup (50g) fresh breadcrumbs
1. Preheat the oven to 190°C. Lightly grease a 2.5 litre ovenproof dish. Heat the oil in a large frying pan and add the onion. Cook over medium heat for 5 minutes, until soft and lightly golden. Add the garlic and cook for 1 minute.
2. Add the mince, and cook for 5 minutes, breaking up lumps with a wooden spoon as it cooks, until well browned.
3. Add the tomatoes, tomato paste and beef stock. Bring to the boil, reduce the heat slightly and simmer for 15 minutes, until the liquid has reduced. Season to taste with salt, pepper and a pinch of sugar. Set aside to cool slightly.
4. Spread half the macaroni cheese into the prepared dish. Top with the bolognese mixture, then the remaining macaroni cheese. Sprinkle with fresh breadcrumbs. Bake for 20 minutes, until golden on top.