Bolognese Pasta Bake

Serves: 10

Ingredients

600ml Millac Milk Powder - Classic, Half-fat or Value, prepared according to directions
40g Lakeland Dairies Butter
1 tbsp rapeseed oil
1 large onion, chopped
2 garlic gloves, peeled and crushed
700g lean minced beef
2 large carrots, peeled and chopped
2 x 400g cans of chopped tomatoes
2 tbsp tomato purée
400g penne pasta
40g plain flour
100g mature half fat Cheddar cheese, grated
2 medium eggs, beaten
freshly ground black pepper

Heat the oil in a large pan and fry the onion and garlic until softened.

Add the mince and carrots and brown over a high heat.

Stir in the canned tomatoes, tomato purée and 300ml water. Season well and simmer for 15 minutes.

Cook the pasta according to pack instructions. This should take about 10 minutes. Drain.

For the sauce: Heat the Lakeland Dairies Butter in a medium pan, then add the flour and cook, stirring constantly, for 1 minute on a low heat.

Slowly add the prepared Half Fat Millac, stirring to prevent any lumps.

Simmer for 3-4 minutes, stirring until the sauce has thickened, then stir in half the cheese.

Season with black pepper and allow to cool slightly before whisking in the egg. Stir in the pasta.

Preheat the oven to 200°C or gas mark 6. Spread meat sauce in a deep ovenproof dish or tray.

Top with the pasta and sauce. Sprinkle over rest of the cheese.

Bake for 25-30 minutes until bubbling and golden.