1. Preheat oven to 180 C. Brush 20cm x 30cm x 6cm shallow oblong baking dish with melted butter or oil. Heat the oil in a large pan, add the onion and garlic, cook for 3 mins or until onion is tender. Add the beef mince and stir over a low heat until the meat is browned, breaking up any lumps of mince with a fork. Drain excess fat from the pan. 2. Add the tomato paste, wine, stock, tomatoes, pepper, basil and oregano. Simmer, uncovered, over a low heat for 45 mins or until sauce has reduced, stirring occasionally. Cook the macaroni in a large pan of boiling water until just tender. Drain and set aside. 3. Heat the butter in a large pan, add the flour. Stir over a low heat for about 1 min. Remove from the heat and gradually add the milk, whisking until smooth. Return to the heat and whisk until the sauce is thickened and smooth. Add the cheese and the cream, then combine cooked macaroni and cream sauce. 4.To assemble: Spread the base of dish with half the meat mixture. Top with half the macaroni mixture, then with remaining meat mixture. Spread top evenly with remaining macaroni mixture. Combine the extra tasty cheese, parmesan cheese and paprika, and sprinkle over the top. Bake for 25 mins or until golden brown. Do-Ahead: ====== The meat and macaroni mixture can be made up to 2 days in advance for this tasty dish. Store the mixtures separately, then assemble them and bake close to serving time. FROM : Family Circle, May 1994. Submitted By SUE RYKMANS MSG# 258 Cooking & Gourmet Echos 6/94 Posted to FOODWINE Digest 12 Dec 96 From: Joell Abbott
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 310 (67%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 111.9mg||34 %|
|Sodium 826.4mg||28 %|
|Potassium 1001.6mg||26 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 14.9g|
|Protein 22.4g||32 %|
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Calories per serving: 461
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