Pasta: Baked Spaghetti 03 by Recipe Cottage

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	Baked Spaghetti 03

		Baked Spaghetti 2 500g packets spaghetti 500-600g minced steak 2 medium onions, chopped 2 cloves garlic (pushed through a garlic press) 1 450g can peeled tomatoes in juice 1 450g can tomato puree 1 140g can tomato paste 1 Tbsp olive oil 1 tsp salt 1/4 tsp pepper 4 large fresh basil leaves, finely chopped 1 tsp dried oregano 600 mls milk salt pepper 2 egg yolks 1 tsp cornflour 250g sharp flavoured cheese (grated) Fry the chopped onions in the olive oil until just limp and transparent. Add the minced steak, stirring constantly to break up any lumps. Add the garlic and fry until the meat is nicely browned. Add the peeled tomatoes, tomato puree and tomato paste and one can of water (use the 450g tomato puree can to measure the water). Season with the salt and pepper, chopped basil and oregano. Bring to boil and then simmer for at least half an hour (longer if you have the time). Cook the spaghetti as per instructions on the pack. In a saucepan melt a little butter ( about 30g) add the milk and heat it. Add the salt and pepper. When the milk is near boiling (dont let it boil) add the 2 egg yolks beaten in a little cold milk. At this time you can add the corn flour (also mixed to a paste in cold milk). Stirring all the time, add the cheese and continue to stir until is is a nice 'saucy' consistency (not too runny nor too thick). Now assemble for the baked spaghetti. Line a large baking dish with half the cooked spaghetti, place all the Spaghetti sauce over this and top with the rest of the spaghetti. Pour the Cheese sauce over the top being careful to cover all the spaghetti, and bake in a moderate oven for a short time just until the top is lightly browned (watch it and it will not burn!). This is much much nicer if made the day before, as it gives the flavours a chance to permeate the whole dish.