200 g fettuccine pasta
1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, crushed
400 g minced beef
400g can tomatoes
¼ cup (60 ml) tomato paste
2 small beef stock cubes
½ cup (125ml) water
1 tablespoon plain flour
1½ cups (375 ml) milk
½ cup (60g) grated tasty cheddar cheese
Add pasta to large pan of boiling water, boil uncovered, until pasta is tender; drain.
Heat oil in large pan, add onion and garlic; cook, stirring, until onion is soft.
Add mince; cook, stirring, until changed in colour.
Stir in undrained crushed tomatoes, paste, crumbled stock cubes and water; stir until hot.
Combine pasta with the mince mixture; spoon pasta mixture into 2-litre (8-cup) overproof dish.
Pour Cheese Sauce over pasta mixture; bake, uncovered, in moderately hot over about 35 minutes or until browned and heated through.
Cheese Sauce: Melt butter in small pan, stir in flour; cook, stirring, until mixture is bubbling.
Remove from heat, gradually stir in milk. Return to heat; cook, stirring, until thickened. Stir in cheddar cheese.