Tuesday, 24 November 2009


This is one of our real family favourite that, while it bears a slight resemblance to, and carries the name of, a classic dish, probably bears no real resemblance to the same.  I have never been to Italy, and I have no formal cookery training so attaching an Italian name to this dish is rather cheeky, to say the very least.  A slightly easier undertaking for a weeknight than lasagna al forno, but just as satisfying to serve and eat


One quantity of meat sauce
couple of handfuls dried macaroni, cooked

When the meat sauce and the macaroni are cooked, mx them together and put into the bottom of a large ovenproof dish.  Set aside while you make a white sauce with;

1 pint milk
40g plain flour

40g butter, cubed
freshly grated nutmeg (we like LOTS)
ground white pepper, to taste

Put the milk, flour, butter and pepper into a saucepan and bring to the boil, whisking all the time. When it boils add the nutmeg, turn the heat down and simmer, still whisking, for a couple of minutes more.

Por this sauce on top of thre meat-and-macaroni mixture, then scatter over a topping of mixed breadcrumbs and grated cheese.  Pop the dish in the oven and bake for 30 mninutes at 180°c unmtil golden browen on top and really sizzling.  Leave the dish to sit and rest for a few moments before you serve.

This is one of those suppers that (all) my boys would eat and eat (and eat and eat!).  Leftovers are lovely reheated the next day for lunch, on the rare occasions that I manage to claw some back for that purpose...

Cath xx

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