Combine the best of two comfort foods in one dish – perfect for a Friday night treat. Top with pickles and jalapeños to serve
Prep:10 mins
Serves 4
1 tbsp olive oil1 large onion, chopped500g minced beef2 tomatoes, chopped1 tbsp Worcestershire sauce500ml warm beef stock300g fusilli or other pasta shape100ml milk125g mature cheddar, coarsely grated, plus extra to serve1 tbsp mustard1 tbsp ketchup, plus extra to serve50-70g pickles, choppedsliced dill pickles and/or jalapeños, to serve
STEP 1Heat the oil in a large lidded saucepan over a medium heat. Fry the onion for 3 mins, then add the mince and cook for a further 5 mins until lightly browned.STEP 2Add the tomatoes and Worcestershire sauce and cook for 2 mins until the tomatoes are pulpy and starting to soften. Pour in the stock and bring to the boil.STEP 3Stir in the pasta, then cover and cook for 10-12 mins until the pasta is tender and the liquid has mostly been absorbed, adding a splash of water if needed.STEP 4Pour in the milk and stir in 100g of the cheese, stirring until melted. Check the seasoning and transfer to a serving dish or bowls. Drizzle with mustard and ketchup, then scatter with the remaining cheese, pickles and jalapeños and a good grinding of black pepper. Serve with more ketchup on the side.
