Beef and bacon pasta bake
A hearty and well flavoured pasta dish. Vermicelli pasta is baked with beef mince, sausagemeat and bacon in a tomato sauce. Enjoy with a side salad and/or garlic bread.
Ingredients
Serves: 8
- 450g lean minced beef
- 115g Italian sausage, casings removed
- 6 rashers streaky bacon, chopped
- 425g passata
- 2 (400g) tins chopped tomatoes
- 5 tablespoons caster sugar
- 340g vermicelli pasta
Method
Prep:1hr5min ›
Cook:30min ›
Ready in:1hr35min
- In a frying pan over medium heat, brown the minced beef until no pink shows; drain and remove from frying pan. Brown sausagemeat in frying pan until cooked through; drain.
- Place beef, sausagemeat, bacon, passata, tomatoes and sugar into the frying pan. Simmer for 45 minutes.
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 150 C / Gas 2.
- Mix cooked pasta with tomato-meat mixture. Pour into a baking dish and bake for 30 minutes.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(22)
Reviews in English (18)
I used bowtie pasta, browned the bacon, browned the sausage and ground beef together and sprinkled with mozarella cheese. Wouldn't add as much sugar next time. - 19 Feb 2006 (Review from Allrecipes US | Canada)
This was a very good meal. We substituted the sugar, canned tomatoes and can of tomato sauce for two 28 oz jars of Paul Newman spaghetti sauce and also used one 16 oz package of Spaghettini instead of 12 oz. We also subsituted Jimmy Dean Hickory Smoked Pork Sausage for the Italian Sausage since we had it on hand. This meal had alot of flavor and was very tastey. Since we used ready made spaghetti sauce we lowerd the simmer time to about 15 mins before backing for 30 mins. Total prep and cook time was less than an hour. - 17 Mar 2005 (Review from Allrecipes US | Canada)
I made this to appease the meat lovers in my family. To lower the fat content I used ground chuck, turkey Italian sausage, and reduced fat bacon. 2 tablespoons of diced onion sauteed with meat. I did precook the bacon, but not to a crispy state. I used fire-roasted tomatoes, and a thicker tomato sauce. Sugar was reduced significantly with no detriment to outcome. Followed cooking times and temps to the letter. I received many compliments on this dish. Personally, I felt the bacon flavor was more powerful than it should be. Still, I had a second helping. I am looking forward to my leftovers! - 26 Dec 2010 (Review from Allrecipes US | Canada)