This works really well. It is worth the effort it takes to make the slightly long winded meat sauce before putting everything together in the final dish. We made 6 portions from it and the two of us were more than happy to eat it for lunch for 3 days straight.
- 200g dried pasta e.g. conchiglie or rigatoni
- 400g cauliflower, broken into small florets (double the original recipe)
- 2 tbsp olive oil
- 1 carrot, finely diced
- 1 small onion, finely diced
- 3 celery sticks, finely diced
- 1/4 leek (approx. 50g), finely diced
- 3 garlic cloves, crushed
- 3 tbs tomato puree
- 300ml white wine
- 500g beef mince
- 400ml beef stock
- 200ml double cream
- 200ml whole milk
- 200g grated cheese
- 30g dijon mustard
- Heat 1 tbsp oil and add the carrot, onion, celery and garlic. Sweat for about 10-15 minutes.
- Add the tomato puree and cook for 2 minutes, then add the wine and bubble to reduce.
- Remove the veg, add the other tbsp of olive oil and fry the mince. Add the veg back in and the stock. Bring to the boil and simmer for 40-45 minutes.
- Cook the pasta for 2 minutes less than the pack instructions. Drain and mix with the raw cauliflower.
- For the cheese sauce, heat the cream and milk until nearly simmering. Whisk in 150g of the cheese and then the mustard. Season.
- Preheat the oven to 200 (180 fan). Pour 1/2 the meat sauce into a 1.5l baking dish, then pasta, then cheese sauce. Repeat with another layer of each and sprinkle with 50g cheese.
- Bake for 20-25 minutes until golden.