Chef Fatima Sydow’s steak mince pasta bake recipe

Fatima says, “My best friend Robin Swain was the first person to taste this dish when I originally made it about 20 years ago (he has been one of my taste testers for decades). His reaction was priceless, and since then he has requested it for his birthday every year without fail. So the tradition has been kept alive and is as strong as our friendship … friends for life.”

SERVES 6–8

Ingredients:

For the mince

15 ml (1 tbsp) olive oil

1 medium onion, chopped

4 chillies, chopped (optional)

4 cloves garlic, chopped

1 kg steak mince

salt and black pepper, to taste

115 g tomato paste

5 ml (1 tsp) mixed herbs

2.5 ml (½ tsp) dried parsley

45–60 ml (3–4 tbsp) sugar

For the white sauce

50 g butter

salt and pepper, to taste

5 ml (1 tsp) English mustard

15 ml (1 tbsp) cornflour

500 ml (2 cups) milk, warmed

For the pasta

750 ml (3 cups) uncooked elbow macaroni

250 ml (1 cup) Cheddar cheese, grated

For the topping

4 x 250 ml (4 cups) Cheddar cheese handful of cherry tomatoes, cut in half

250 ml (1 cup) red or yellow bell pepper, seeded and chopped

freshly ground black pepper, to taste pinch of dried mixed herbs pinch of dried parsley

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Method: 

1. For the steak mince: Heat the olive oil in a pan over medium heat, add the onion, chillies and garlic and sweat the onions for about 5 minutes. Add the mince and cook until brown. Now add the salt and pepper and cook for another 20 minutes, adding a little water as necessary to ensure it doesn’t burn.
2. Next, add the remaining ingredients and 250 ml (1 cup) water and cook on medium heat for 10 to 15 minutes, adding a little more water as necessary.
3. For the white sauce: In a saucepan over medium heat, melt the butter, then add the salt and pepper and English mustard. In separate bowl, whisk together the cornflour mixed with 125 ml warm milk.
4. Pour the milk mixture into the melted butter and, with a hand whisk, whisk for 1 to 2 minutes to allow the flour to cook through. Now add the rest of the milk, stirring continuously until the sauce thickens. Remove from the heat and set aside.
5. Preheat the oven to 180 °C.
6. For the pasta: Cook the pasta as per the packet instructions to al dente. Add to the mince mixture with the Cheddar cheese and mix through. Transfer to an ovenproof dish.
7. Pour over the white sauce and sprinkle with grated cheese, cherry tomatoes, bell peppers, black pepper, dried mixed herbs and parsley. Bake in the preheated oven for 35 minutes. Serve with a fresh salad.

Fatima Sydow Cooks (Human & Rousseau: an imprint of NB Publishers) is available for purchase in book stores and online. 

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