This is inspired by this YouTube Short but using ingredients available more easily in the UK. It's also work-in-progress, so if you can't see photos of a finished meal then assume these instructions are all wrong!
Ingredients
- 450g 5% fat beef mince
- 1 egg
- 125g grated mozzarella
- 500g packet of dried rigatoni pasta
- about 50 rashers (4 packs) of cheap unsmoked streaky bacon rashers (cheap is good as it has a high moisture content)
- 4 tbsp of your favourite barbecue sauce (or just Heinz if you've not got an opinion)
Method
- Mix the beef mince, egg and mozzarella in a bowl until well combined. Add any additional seasonings or flavour mixes that you enjoy (living in a household trying to cut down on salt for young children means this generally means just add a grate or two of black pepper).
- Empty the dry rigatoni pasta into a bowl.
- Lay out the streaky bacon in an easily accessible way.
- Get messy! Use your hands to fill each pasta tube with beef mixture and then wrap it with a strip of bacon.
- Place each wrapped pasta tube on a rack over a baking tray and continue.
- Once all the beef mixture is used up (and probably bacon), ignore any remaining pasta and cover the filled pieces with foil and return to the fridge for at least 4 to 6 hours, but preferrably overnight.
- The next day, when ready to cook, pre-heat an oven to 150 degrees Celsius and add the foil covered dish.
- Cook covereted for 40 minutes.
- Remove the foil and brush the barbecue sauce over each piece of bacon before returning to the oven for another 10 minutes.
- Enjoy with some simple carb, such as plain pasta, bread or baked potatoes.
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