1. In a Dutch oven or large frying pan, cook and stir onion and celery, add and stir ground beef until brown.
2. When the meat turns turn brown, add the flour and cook for a further minute.
3. Once the mixture thickens, stir in the tomatoes and 150ml of boiling water.
4. Stir well while the mixture comes to the boil.
5. Stir in the stock cube, add some seasoning sauce. Simmer for two to three mins then remove the pan from the heat.
6. Stir in the pasta..
For the cheese sause,
You will need:
-30g plain flour
-1 level tsp dry mustard powder
-60g mature cheddar cheese.
1. Melt the butter in a saucepan and add the flour.
2. Cook for 1-2mins until the mixture forms a tick paste.
3. Gradually add the milk, allowing the mixture to boil between each addition of milk.
4. Remove pan from the heat, add mustard powder and half the cheese.
5. Season to taste with salt and pepper.
6. Tip the pasta sauce into a dish.
7. Spoon the cheese sauce over the pasta and spread it out to cover
8. Sprinkle over the remaining cheese
9. Bake in centre of oven for 30-40 mins at 200c (Gas mark 6), until golden on top and sizzling hot.
2 tsp butter
1 stalk celery
3 cups chicken broth
8 cups broccoli florets
3 tsp butter
3 ts[ flour
2 cups milk
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.