About this recipe:This bake uses ingredients that are similar to a pasta bake. The only difference is that bread is used, instead of pasta. It's a great way of using up old bread.
225g minced beef
1 small onion, chopped
1 clove garlic, crushed
4 tablespoons red wine
1 (400g) tin chopped tomatoes, drained
1 teaspoon dried oregano
1/4 teaspoon crushed chillies
1 teaspoon sea salt
1 tablespoon dark brown soft sugar
75ml single cream
8 slices day-old bread, cubed
125ml low salt chicken broth
4 tablespoons grated Pecorino Romano cheese
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Crumble the minced beef into a large frying pan over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, crushed chillies and sea salt. Bring to the boil, then reduce heat to low and simmer for 20 minutes.
Preheat the oven to 180 C / Gas 4.
In a medium bowl, whisk together the eggs, dark brown soft sugar and cream. Place the bread cubes in a 2 litre baking dish. Pour in the egg mixture and chicken stock; stir in the minced beef mixture. The bread should be saturated. Sprinkle half of the Pecorino Romano cheese over the top.
Bake for 40 minutes in the preheated oven, until the top is golden and the centre is set. Portion into individual bowls and top each one with some of the remaining Pecorino Romano cheese.
If unavailable, substitute in Parmigiano Reggiano (Parmesan) or any other strong, hard cheese.