Greek Beef Mince Pasta Bake

Steps

1. Preheat grill to high. Bring a large pot of salted water to the boil. Set aside a large baking dish (measuring about 28 x 22cm). Prepare your veggies. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook onion, garlic, and carrot for 3-4 minutes, until soft. Add beef and cook 4-5 minutes, until browned, breaking up with a wooden spoon as it cooks. Add wine/stock and simmer for about 1 minute, until evaporated.
2. Add all remaining pasta bake ingredients (except pasta and cheese). Simmer on low for 4-5 minutes, until thickened. While mince is cooking, cook pasta in pot of boiling water for 8-10 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
3. Melt butter in a small pot on low-medium heat. Add flour and whisk for about 1 minute, until flour turns a sandy colour. Add milk, one third at a time, whisking for about 1 minute each time, until smooth and thick. Remove from heat, stir through cheese and salt, and season with pepper. Set aside.
4. Add beef mixture to cooked pasta, stir to combine and season. Transfer to baking dish, pour over Béchamel sauce, spread out to cover pasta and sprinkle over cheese. Place under grill for 3-5 minutes, until cheese is golden and bubbling. Remove from oven and allow to rest for 5 minutes.
5. While pasta rests, thinly slice capsicum, cut tomato into 1cm-thick wedges and grate carrot. Place all in a medium bowl and toss with oil and vinegar. Season to taste.
6. To serve, divide Greek beef mince pasta bake between plates and serve salad on the side.