Beef Vermicelli Cake

Recipe from Goodfood collection
Ingredients:
90g butter
1 onion, chopped
500g beef mince
800g bottled tomato pasta sauce
2 tablespoons tomato paste
250g vermicelli
1/4 cup plain flour
1  1/4 cup milk
1 1/4 cup grated Cheddar

Vermicelli Pasta

Simmering the meat with the sauce

White sauce

Ready to be baked

Method
1.  Pre-heat oven to moderate 180C. Lightly grease a 24cm (10 inch) round deep springform tin. Melt a tablespoon of the butter in a large frying pan and cook the onion over medium heat for 2-3 minutes, or until soft. Add the beef mince, breaking up any lumps with the back of the spoon, and cook for 4-5 minutes or until browned. Stir in the pasta sauce and tomato paste, reduce the heat and simmer for 20-25 minutes. Season well.

2.  Cook pasta in rapid boiling water until al dente. Meanwhile, melt the remaining butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes.

3.  Spread half the pasta over the base of the tin, then cover with half of the meat sauce. Cover the remaining pasta, pressing down with the palm of your hand. Spoon the remaining meat sauce and then pour on the white sauce. Leave to stand for 10 minutes before removing from the tin. Cut into wedges to serve.