The Butcher of Brogdale - Faversham - Canterbury - Ashford - Gillingham Simon, Lee, Sam and Bob - The Butcher of Bogdale bg_image bg_image bg_image background line background image

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

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Tel. No. 01795 533338

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The Butcher of Brogdale

The Market Place

Brogdale Farm

Brogdale Road

Faversham

Kent ME13 8XZ

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PASTA BAKE

Peel and Cut onions to a size of your choice, clean and cut the mushrooms to a size of your choice.  Put the oil in a heated frying pan or wok (make sure all the ingredients will fit in).  Lightly fry the onions and garlic in the olive oil until soft and not quite cooked then add the mince and gently mix the mince into the onions with the tomato puree and cook until the mince is brown, add salt and pepper to season (I used garlic salt and rock salt).


While the meat in cooking make the roux, melt butter in a small sauce pan, add in the flour and mix until butter and flour are completely mixed together, add further milk in small quantities until you are left with a smooth paste adding salt and pepper to season.  The roux needs to be smooth and creamy so it will sit on top of the pasta bake, not too runny to just drain away and not too thick so it sits like a blob.


Boil a pan of hot water large enough for ¾ of your pack of penne pasta, use a large saucepan.  I used ¾ of the packet but you can use more or less as you prefer.


Once the meat is cooked turn the heat off and leave to cool.  Once the pasta is cooked put the meat sauce in the baking tray to about ¾ full, followed by adding the pasta and pouring over the roux so the pasta is lightly coated with the sauce. Grate cheddar cheese over the top so it almost covers the white sauce and pasta but not to much.


Finally cook in the oven at 200C for about 20-30 minutes until the top is golden brown.


Serve hot with a side salad and some garlic bread, scrummy.  Do I know this works?  Yes I have just cooked it for our family meal and it will serve about 4-6 people.

Ingredients


500g          Brogdale Beef Mince

400-500g  Mushrooms

400g          tin tomatoes

2 large       Onions

500g          Penne Pasta

2  Cloves  Fresh Garlic

2  Dessert spoonfuls of Olive Oil

1   Dessert spoonfuls tomato puree

Cheddar cheese for topping.


 

Options:  Mixed herbs or Herbes de Provence

  150ml Red Wine


The roux or white sauce


2 dessert spoons of Plain Flour

Butter

Salt & Pepper

Milk


Baking dish to cook in oven

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