Cheeseburger Pasta

This dish can only be describe as 'naughty'. It really does taste like a cheeseburger but with the extra delight that only pasta can bring. If you cannot find herbes de provence you may add 1 tbsp equal parts of thyme, oregano, basil & rosemary. Beautiful served with a side salad.

4 Servings

Ingredients:

1 large onion, finely chopped

2 cloves of garlic, finely chopped

500gr minced beef

S&P

1 tbsp herbes de provence

1.5 litres beef stock (1 litre to start and 500ml for the last part of the recipe)

3 tbsp Worcestershire sauce

3 tbsp ketchup

350gr pasta shells (macaroni, fusilli)

3 tbsp milk

2 handfuls of grated cheddar

Instructions:

Drizzle olive oil into a pot & add onion & garlic. Simmer 3 minutes before adding minced beef. Carry on cooking on medium heat until beef is browned.

Add S&P, Herbes de Provence, stock, Worcestershire sauce & ketchup.

Cover & simmer 45 minutes on low heat.

Prepare a jug on the side with 500ml of boiling hot beef stock.

Add pasta to the pot with 250ml stock from the jug.

Stir very regularly as the dish may dry out in seconds due to the pasta absorbing the stock. Add more stock as & when needed. I usually end up adding 200ml more.

When the pasta is 'al dente', add milk and cheese. Stir well whilst the cheese melts.

Serve immediately.