Title: CHILI MAC FOR AUSTRALIANS
Categories: Australian, Usan, Pasta, Beef
Yield: 8 Servings
500 g Beef mince
1 Onion (chopped)
3 cl Garlic
400 g Diced tomatoes (can)
1 c Water
400 g Baked beans (can)
150 ml Tomato paste
2 t Hot paprika
2 pk Taco seasoning (Mission)
4 c Fusilli pasta, cooked
300 g Cheddar cheese, grated
2 Glasses red wine
2 sl Wholemeal bread
3 t Mixed herbs
200 ml Yoghurt
Sriracha hot sauce
Sweet paprika
Cook fusilli (spirali) pasta al dente. Saute chopped onion and garlic
until soft, add beef mince and break up lumps. Cook until no longer
pink. Add can of diced tomatoes, water, taco seasoning (Mission brand
preferred) and 1 glass of red wine. Simmer until meat almost cooked.
Add tomato paste, baked beans, hot paprika, second glass of red wine
and cook out the alcohol. Stir in sriracha to taste.
Place cooked fusilli pasta in two casserole dishes and spoon meat
sauce over. Grate cheese over the meat sauce, and bake in 200 C oven
for 15 minutes, until sauce has seeped down into the pasta, and the
cheese has melted to a smooth layer.
Remove casseroles from oven and crumble bread and mixed herbs
together on top of cheese. Return casseroles to oven and use
grilling element to toast the crumbs. Remove and grate the rest of
the cheese over the bread crumbs. Arrange yoghurt in dollops on
cheese. Dust with paprika. Return casseroles to oven and grill to
toast cheese.
(Note that a simpler version omits the bread-yoghurt topping, and just
finishes with the cheese grilled to toast.)
