Serves 8
This is one of those great family style dishes that not only tastes delicious, but is also quick, easy and feeds a crowd. You can cut the quantities in half if you like, but I’d also like to add that it freezes very well and so it’s one of those things you can have in the freezer, ready to whip out at a moment’s notice!
16 0unces uncooked pasta (I find shapes work well like fusilli or shells, rotini or something like that) (1 pound)
1 kg of extra lean minced beef (2.2 pounds)
16 ounces streaky bacon (1 pound)
1 onion, peeled and minced
2 fat cloves of garlic, peeled and minced
2 tins of tomato soup
1/2 cup tomato ketchup
1 tsp salt
1/2 tsp ground black pepper
1 tsp mixed herbs (freeze dried basil, freeze dried oregano, parsley, marjoram)
8 ounces extra strong cheddar cheese, grated (2 cups I confess I probably do use more, but start at 2 cups and add as you wish)
Cook the bacon in a large skillet until crisp. Remove with and set aside to drain. Add the minced beef, onions and garlic to the drippings. Cook, stirring from time to time, until the beef is lightly browned and the vegetables are soft. Sprinkle with salt and pepper and the herbs. Crumble inthe cooked bacon. Add the ketchup and tomato soup. Bring to the boil, then simmer while you cook the pasta.
Cook the pasta in lightly salted water according to the package directions until tender. Once tender, drain well and then stir into the beef mixture. Add 3/4 of the cheddar cheese and stir it in to melt, then sprinkle the remainder of the cheese on top and allow to melt. Serve right from the pan with lots of crusty bread and a tasty salad on the side.
From: