Banting friendly recipe. Or you can add macaroni for a super delicious Mac & Cheese.
2 tablespoons butter
1 medium onion, coarsely chopped
100 g – 125 g streaky bacon, coarsely chopped
250 g beef mince
3 teaspoons freshly crushed garlic
3 teaspoons paprika
2 teaspoons ground coriander
4 teaspoons chopped fresh origanum leaves or 2 teaspoons dried origanum
70 g tin tomato paste
salt to taste
freshly ground black pepper to taste
1/2 cup red wine
Macaroni, cooked (optional)
500 ml (2 c) milk
30 g butter
30 ml (2 T) cake flour
salt and pepper
500 ml grated mature Cheddar cheese
2 eggs, whisked
Heat the butter in a large frying pan or wok. Sauté the onion and bacon. Add the garlic and origanum. Add the mince. Fry until the meat is cooked, stirring often.
Add the paprika, coriander and origanum. Stir-fry for 1 minute.
Stir in the wine and tomato paste. Season with salt and black pepper. Let it simmer for 20 minutes.
In a saucepan, heat the milk slightly and set aside. Melt the butter in a pan, add the flour and stir.Remove from the heat and stir in the heated milk. Add salt, pepper and the cheese and whisked eggs.
Mix the mince and macaroni together. Start layering mince, then cheese sauce, and repeat until your baking dish is full. Cover with more grated cheese. Bake for 20 minutes on 180 degrees Celsius.
Tags: bacon, banting, cheese, mince