52 weeks of little helps
- Peel and dice 1 onion and 1 carrot. Dice 1 celery stalk. Finely slice 2 garlic cloves.
- To make the sauce, in a large pan, het 1 tablespoon of olive oil over a meadium heat. Fry onion, carrot and celery for 5 minutes, or until softened. Add in garlic and cook for a further 2-3 minutes.
- Turn the heat up and add in 2 tablespoons of balsamic vinegar and let it bubble until reduced. Add 1 tablespoon dried oregano, 800g of tinned tomatoes and 350ml water and bring to the boil. Turn down the heat and simmer for 20 minutes, then remove from the heat.
- Meanwhile, grate 100g mature Cheddar and 100g red Leicester cheese. Also, bring a pan of salted water to the boil and cook 500g of penne pasta following the pack instructions. Drain pasta after cooking. Preheat the oven to gas 6, 200°C, fan 180°C.
- Use a handheld blender to blitz the sauce until smooth, then season well. Stir in the pasta, then transfer everything to a large baking tin. Top with the grated cheese and bake in the oven for 15 minutes, or until golden and the sauce has reduced.
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Comforting pasta bake
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