30 ml olive oil
1 tsp fennel seeds
150 g onions, diced
150 g brown mushrooms, sliced
500 g beef mince
3 garlic cloves, minced
5 g chilli flakes
7.5 g oregano, dried
7.5 g thyme, dried (with extra fresh thyme for garnish)
5 g rosemary, dried
2 cans All Gold Tomato and Onion Mix
400 g Fattis and Monis penne pasta (boil until al dente)
200 g mozzarella cheese, grated
250 ml ricotta cheese
100 g parmesan cheese, shaved
Salt & pepper to taste
1. Heat olive oil and fry the fennel seeds for about a minute and sauté the onions and mushrooms for 2 minutes or until water from mushrooms has evaporated.
2. Brown the beef mince in the same pan and add garlic, chilli flakes, thyme and rosemary. Mix in the tomato and onion mix and simmer on low heat for 15 – 20 minutes or until the sauce has reduced well.
3. Preheat oven to 180°C.
4. Spread a quarter of the mince mixture on the bottom of a casserole dish. Crumble some of the ricotta and spread over the penne pasta. Pour over the rest of the mince mixture and top with the mozzarella, parmesan and remaining ricotta.
5. Bake for 20 – 25 minutes or until the cheese has browned and is slightly crisp.