Serves 4
Preparation 20 minutes
Cooking 20 minutes

Ingredients

225g Leerdammer Original Block, grated
2 tbsp olive oil
500g lean beef mince
1 large onion, chopped
2 cloves garlic, chopped
400g tinned chopped tomatoes
2 tbsp tomato purée
150ml beef stock
2 tsp dried oregano
225g rigatoni pasta
200g crème fraiche
1 tsp freshly grated nutmeg

Method

1. Heat the oil in a large frying pan, add the mince and cook
   over a high heat for 5 minutes or until browned. Add the
   onion and garlic and sauté for 3 minutes.
2. Stir in the chopped tomatoes, tomato purée, stock and oregano. Season to taste.
3. Then bring to the boil, then turn the heat down to simmer. Cover and simmer for 10 minutes.
4. Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain and set aside.
5. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
6. Mix the sauce, pasta, crème fraiche, half the Leerdammer Block and nutmeg together. Spoon into a large shallow, ovenproof dish. Scatter over the remaining Leerdammer.
7. Bake for 20 minutes or until the top is golden brown.