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Slow-roasted in the oven for a deep meaty flavour.

  • Serves 6
  • More than 4 hours


  • 2 Tbsp (30ml) olive oil
  • 1 packet (200g) bacon, diced
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 1 carrot, chopped
  • 500g pork mince
  • 500g beef mince
  • 1 cup (250ml) milk
  • 1 sachet (50g) tomato paste
  • 2 cloves garlic, minced
  • 1 ½ cups (375ml) red wine
  • 2 cans (410g each) whole peeled tomatoes
  • 1 ½ cups (375ml) beef stock
  • 4 bay leaves
  • Salt and milled pepper

  • Béchamel:
  • 4 cups (1L) milk, warmed
  • 2 bay leaves
  • 3 peppercorns
  • 2/5 cup (100g) butter
  • ¾ cup (120g) flour
  • ½ tsp (3ml) nutmeg
  • 9-12 pasta sheets
  • 1 cup (125g) grated mature cheddar
  • Basil leaves, to serve


  1. Preheat oven to 180°C.
  2. Heat oil in a large ovenproof saucepan.
  3. Fry bacon until crisp.
  4. Add onion, celery and carrot and fry until caramelised.
  5. Add mince and fry until golden, using a fork to break up any lumps.
  6. Add milk and cook until evaporated.
  7. Add paste and garlic and fry until fragrant.
  8. Pour in wine, tomatoes, stock and bay leaves.
  9. Cover and cook in oven for 3-3.5 hours until thickened and reduced.
  10. Prepare béchamel: place milk, bay leaves and peppercorns in a small pot and heat.
  11. Remove from heat and remove leaves and pepper.
  12. Melt butter in a saucepan until bubbling, add flour and fry for a minute.
  13. Slowly add warm milk, whisking continuously until you have a smooth sauce.
  14. Cook for 7-9 minutes, stirring until thickened.
  15. Add nutmeg and season.
  16. Preheat oven to 180°C.
  17. Spoon a layer of mince into a 2L rectangular ovenproof dish.
  18. Top with a layer of pasta sheets.
  19. Cover with béchamel sauce. Repeat with remaining ingredients, ending with a layer of béchamel.
  20. Sprinkle with cheese and bake for 30-35 minutes until cheese has melted and sauce is bubbling. Cool slightly.
  21. Scatter with basil and serve with a green salad.
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