This hearty, warming cheesy savoury mince is the perfect meal on a cold day. Set it to cook in the morning, then let the slow cooker work its magic. And there’s plenty to enjoy on toast the next day.
Ingredients
- 200g spiral pasta
- 1 tbsp olive oil
- 1kg beef mince
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 2 carrots, diced
- 2 sticks celery, diced
- 2 tbsp tomato paste
- 1/2 cup Massel* Chicken Style Liquid Stock
- 1 zucchini, diced
- 1 cup frozen peas
- 1/4 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 cup grated tasty cheese
- 1/2 cup grated mozzarella cheese
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Cook pasta according to packet instructions. Drain and set aside.
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Step 2Heat oil in a large frypan and cook mince until well-browned. Drain off excess oil then place the mince in your slow cooker. Add onion, garlic, carrots, celery, tomato paste and stock. Season well with salt and pepper. Stir to combine then cook on high for 6 hours.
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Step 3After 6 hours, add zucchini, peas, sauces and vinegar. Stir well then cook for a further 30 minutes. Stir through cooked pasta and sprinkle cheese on top. Continue cooking for another 30 minutes until cheese is melted.
Recipe Notes
Don’t overcook the pasta when you boil it - it will continue cooking a little in the slow-cooker.
Be sure to drain off the oil before adding the mince to the slow cooker.
Use a three-cheese blend instead of the two cheeses if you prefer.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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