Ingredients
- 90 g (3 1/4 oz) salted butter
- 1 onion, chopped
- 500 g (1 lb 2 oz) minced (ground) beef
- 800 ml (28 fl oz) bottled tomato pasta sauce
- 2 tablespoons tomato paste (concentrated purée)
- 250 g (9 oz) vermicelli
- 30 g (1 oz/ 1/4 cup) plain (all-purpose) flour
- 310 ml (10 3/4 fl oz/1 1/4 cups) milk
- 150 g (5 1/2 oz/1 1/4 cups) grated cheddar cheese
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 24 cm (9½ inch) round deep spring-form cake tin. Melt a tablespoon of the butter in a large deep frying pan and cook the onion over medium heat for 2-3 minutes, or until soft. Add the beef, breaking up any lumps with the back of a spoon, and cook for 4-5 minutes, or until browned. Stir in the pasta sauce and tomato paste, reduce the heat and simmer for 20-25 minutes. Season well.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well. Meanwhile, melt the remaining butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes.
3. Spread half the pasta over the base of the tin, then cover with half the meat sauce. Cover with the remaining pasta, pressing down with the palm of your hand. Spoon on the remaining meat sauce and then pour on the white sauce. Sprinkle with the cheese and cook for 15 minutes. Leave to stand for 10 minutes before removing from the tin. Cut into wedges to serve.
