Ingredients
500g/17.6oz Rice
1 Onion, chopped
400g/14.11oz Ground Beef
Small Tin Corned Beef
3 (400g/14.11oz) Tins Whole Peeled Tomatoes
2 Tbls Tomato Paste
Oxo Beef Cube
1 Tsp Mild Curry Powder
1/2 Tsp Dried Basil, Oregano and Parsley
Few Dashes Soy Sauce
100g/3.5oz Shredded Cheddar Cheese
4 Beaten Eggs
500g/17.6oz Ricotta
Small Tin Ideal Condensed Tin Milk
Grated Parmesan Cheese
Method:
Saute the onion then add the ground beef. When cooked through add the spices, herbs, crumbled oxo, soy sauce and tomato paste. Cook for about one minute then add the corned beef. Stir through until well combined.
Add the whole peeled tomatoes, freshly ground pepper and simmer covered for 1 hour 30 mins.
Meanwhile cook the rice but not completely, drain and transfer to a large bowl.
Add the ready made tomato sauce, stir in the grated cheddar and beaten eggs.
Spoon half of the filling in a large greased dish.
Thickly slice the ricotta and place on top and cover with the remaining filling.
Scatter parmesan cheese all over the top.
Pour the small tin of tin milk all over the surface and freshly ground pepper.
Bake in oven 190C/375F until cooked and browned on top. Remove and garnish with fresh chopped parsley.
Enjoy!
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