This is great. I got it from the Weight Watchers magazine. The propoints value is high enough but you don’t need any accompaniments except maybe a green salad.
11 propoints per serving
Serves 6
Ingredients
1/2 tsp olive oil
1 onion, diced
1 garlic clove, chopped
500g pack lean beef mince
1/2 tsp oregano
1/2 tsp ground cinnamon
1x 400g cans chopped tomatoes
150ml beef stock with 1/4 cube
100ml red wine
175g macaroni
1 large courgette, diced
1 large yellow pepper, de-seeded and diced
For the topping:
2 tbsp plain flour
1 tsbp low fat spread
600ml skimmed milk
2 eggs, beaten
A good grating of nutmeg
80g gran padano cheese, grated
Method
1. Heat a large frying pan, add the oil, then the onion and garlic and fry for 4-5 minutes on a fairly brisk heat to soften and colour.
2. Add the beef and some seasoning and fry for about 5 minutes, breaking up the meat with a wooden spoon, until it is browned all over.
3. Add the oregano and cinnamon and stir it in for 30 seconds, then add the tomatoes, stock and wine. Simmer for 15 minutes until reduced but still juicy.
4. Meanwhile, cook the macaroni for about 8 minutes, or two-thirds of the time stated on the pack. Drain. Stir the macroni, courgette and pepper into the meat sauce and tip into a large baking dish with fairly high sides.
5. Preheat the oven to gas mark 6/200 degrees fahrenheit/180 degrees celsius. Put the flour, spread and milk in a large pan and whisk over a medium heat until it comes to the boil. Don’t stop whisking or you will get lumps in your white sauce. Reduce the heat and cook for a further 5-10 minutes, stirring often, until thickened. Take the sauce off the heat, season well, and beat in the egg, nutmeg and half the cheese.
4. Pour the sauce over the meat and macroni, then scatter the remaining cheese over the top. Bake for 20 minutes or until the top is golden and slightly risen. Serve with a leaf salad.
delishuss
Delishuss Blog 