Beef and macaroni pie

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 8–10


By Rick Stein
From Saturday Kitchen

Ingredients

For the meat sauce

  • 4 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 celery sticks, finely chopped
  • 1kg/2lb 4oz lean beef mince
  • 200ml/7fl oz red wine
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 10cm/4in cinnamon stick
  • ½ tsp ground cloves
  • 1 tbsp dried oregano
  • 2 tbsp fresh chopped oregano
  • 3 fresh bay leaves
  • salt and freshly ground black pepper

For the pie

  • 500g/1lb 2oz tubular pasta, such as rigatoni, penne or tortiglioni
  • 2 free-range eggs, lightly beaten
  • 50g/1¾oz Greek Kefalotiri cheese or Parmesan, finely grated
  • 2 tbsp melted butter
  • 10g/⅓oz fresh white breadcrumbs

For the white sauce

  • 115g/4oz unsalted butter
  • 115g/4oz plain flour
  • 1.2 litres/2 pints full-fat milk, plus extra to let down the sauce
  • ½ tsp freshly grated nutmeg
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