Spag-bog Pie

Spag-bog Pie

80g Butter
1 onion, chopped
500g minced beef
1 lg bottle tomato pasta sauce (app 800g)
2 tbs tomato paste
250g vermicelli or thin spaghetti
1 ¼ c milk
1 ¼ cups grated cheese

1. Preheat oven to 180c and lightly grease casserole dish or 24cm spring form pan
2. Melt 20g of butter in large frypan and cook onion for 2-3 minutes until soft. Add beef mince, breaking up lumps with a spoon and cook 4-5 minutes until browned. Stir in pasta sauce and tomato paste reduce heat and simmer for 20 – 25 minutes. Season with salt and pepper.
3. Cool pasta in a large saucepan until al dente; drain and rinse
4. Melt butter in a saucepan over low heat. Stir in flour and cook for 1 minute or until pale and foaming. Remove from heat and stir in
milk gradually. Return to heat and stir until sauce boils and thickens. Reduce heat and simmer 2 minutes
5. Spread half of pasta over the bottom of the casserole/tin then cover with half the meat sauce. Cover with remaining pasta
pressing down with the palm of your hand. Spread remaining meat sauce and cover with white sauce.
6. Sprinkle with cheese and cook for 15 minutes.
7. Stand for 10 minutes before removing sides from spring form tin or serving. Cut into portions.

Recipes from the National Camp 2013
From Brigitte and Jane