Ingredients

2 Tbs olive oil

1 onion, diced

1 clove garlic, crushed

2 rashers of bacon, finely chopped

1 stick of celery, finely chopped

1 small carrot, finely chopped

300g of mushrooms, chopped [OPTIONAL]

500g minced beef

440 can tomato soup

2 Tbs tomato paste

1/4 cup tomato sauce

1/2 tsp dried oregano

1/2 tsp dried marjoram

dash of tobasco sauce

150g spiral pasta

1 cup (125g) grated tasty cheese

Preparation

  1. Heat 1 Tbs of oil in a pan and brown the beef mince (in batches if required) and set aside
  2. Heat 1 Tbs of oil in the pan, add onion, bacon and garlic and cook, stirring, until onion is softened
  3. Add carrot and celery (and mushrooms if included) and cook 3 more minutess
  4. Add soup, paste, sauce, herbs, tobasco, and cooked mince. Bring to the boil and simmer covered for 20 minutes, stirring occasionally
  5. Meanwhile cook pasta until just tender and drain
  6. Combine pasta and beef mixture, and transfer to an ovenproof dish and top with cheese
  7. Bake in a moderate oven for approx. 15 mins, or until cheese is lightly browned

Note: the beef can be substituted for another meat (or can be mixed, eg a mixture of lamb and veal mince works well) (doubling the quantity fits the large lasagne dish)