Beef and Tomato Pasta Bake Topped with Creamy Bechamel Sauce

Preheat the oven to 200°C. Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Keep 1 cup of pasta water and drain the rest.

Peel and dice onion and garlic. Dice celery. Dice carrot (peeling is optional).

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots, cook for 2-3 minutes. Add mince and brown, about 3-4 minutes.

Stir in diced tomatoes, tomato paste & red wine, 1/2 cup pasta water and Italian herbs. Season with salt and pepper. Reduce heat to a simmer, cook for 8-10 minutes or until sauce thickens. Add cooked pasta and spinach, cook for 1-2 minutes until pasta is warmed through and spinach has wilted. Taste and season again if needed.

Heat a small pot on low to medium heat. Add butter, once butter has melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with salt and pepper.

Transfer pasta filling into an oven safe dish and top with the bechamel. Grill in the oven until top browns slightly. Divide pasta bake between bowls and enjoy!

Preheat the oven to 200°C. Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Keep 1 cup of pasta water and drain the rest.

Peel and dice onion and garlic. Dice celery. Dice carrot (peeling is optional).

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots, cook for 2-3 minutes. Add mince and brown, about 3-4 minutes.

Stir in diced tomatoes, tomato paste & red wine, 1/4 cup pasta water and Italian herbs. Season with salt and pepper. Reduce heat to a simmer, cook for 8-10 minutes or until sauce thickens. Add cooked pasta and spinach, cook for 1-2 minutes until pasta is warmed through and spinach has wilted. Taste and season again if needed.

Heat a small pot on low to medium heat. Add butter, once butter has melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with salt and pepper.

Transfer pasta filling into an oven safe dish and top with the bechamel. Grill in the oven until top browns slightly. Divide pasta bake between bowls and enjoy!

Preheat the oven to 200°C. Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Keep 1 cup of pasta water and drain the rest.

Peel and dice onion and garlic. Dice celery. Dice carrot (peeling is optional).

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots, cook for 2-3 minutes. Add mince and brown, about 3-4 minutes.

Stir in diced tomatoes, tomato paste & red wine, 1/4 cup pasta water and Italian herbs. Season with salt and pepper. Reduce heat to a simmer, cook for 8-10 minutes or until sauce thickens. Add cooked pasta and spinach, cook for 1-2 minutes until pasta is warmed through and spinach has wilted. Taste and season again if needed.

Heat a small pot on low to medium heat. Add butter, once butter has melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with salt and pepper.

Transfer pasta filling into an oven safe dish and top with the bechamel. Grill in the oven until top browns slightly. Divide pasta bake between bowls and enjoy!

Preheat the oven to 200°C. Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Keep 1 cup of pasta water and drain the rest.

Peel and dice onion and garlic. Dice celery. Dice carrot (peeling is optional).

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots, cook for 2-3 minutes. Add mince and brown, about 3-4 minutes.

Stir in diced tomatoes, tomato paste & red wine, 1/4 cup pasta water and Italian herbs. Season with salt and pepper. Reduce heat to a simmer, cook for 8-10 minutes or until sauce thickens. Add cooked pasta and spinach, cook for 1-2 minutes until pasta is warmed through and spinach has wilted. Taste and season again if needed.

Heat a small pot on low to medium heat. Add butter, once butter has melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with salt and pepper.

Transfer pasta filling into an oven safe dish and top with the bechamel. Grill in the oven until top browns slightly. Divide pasta bake between bowls and enjoy!

Preheat the oven to 200°C. Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Keep 1 cup of pasta water and drain the rest.

Peel and dice onion and garlic. Dice celery. Dice carrot (peeling is optional).

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots, cook for 2-3 minutes. Add mince and brown, about 3-4 minutes.

Stir in diced tomatoes, tomato paste & red wine, 1/4 cup pasta water and Italian herbs. Season with salt and pepper. Reduce heat to a simmer, cook for 8-10 minutes or until sauce thickens. Add cooked pasta and spinach, cook for 1-2 minutes until pasta is warmed through and spinach has wilted. Taste and season again if needed.

Heat a small pot on low to medium heat. Add butter, once butter has melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with salt and pepper.

Transfer pasta filling into an oven safe dish and top with the bechamel. Grill in the oven until top browns slightly. Divide pasta bake between bowls and enjoy!

Preheat the oven to 200°C. Bring a pot of salted water to the boil. Add the pasta and cook for 8-10 minutes or until cooked to your liking. Keep 1 cup of pasta water and drain the rest.

Peel and dice onion and garlic. Dice celery. Dice carrot (peeling is optional).

Heat a deep-sided pan on medium high heat with a drizzle of oil. Add onions, celery, garlic and carrots, cook for 2-3 minutes. Add mince and brown, about 3-4 minutes.

Stir in diced tomatoes, tomato paste & red wine, 1/4 cup pasta water and Italian herbs. Season with salt and pepper. Reduce heat to a simmer, cook for 8-10 minutes or until sauce thickens. Add cooked pasta and spinach, cook for 1-2 minutes until pasta is warmed through and spinach has wilted. Taste and season again if needed.

Heat a small pot on low to medium heat. Add butter, once butter has melted add flour. Stir until properly mixed and cook for 1-2 minutes. Slowly add milk while whisking the whole time, cook for 4-6 minutes or until sauce thickens. Turn heat off and stir in parmesan until melted. Season with salt and pepper.

Transfer pasta filling into an oven safe dish and top with the bechamel. Grill in the oven until top browns slightly. Divide pasta bake between bowls and enjoy!