500g lean beef mince
1 onion, finely chopped
3 teaspoons garlic paste
300g elbow pasta
1 large beef stock cube, crumbled
½ cup tomato sauce
¼ cup Worcestershire sauce
1/3 cup Gravox Traditional Gravy Powder
500g packet frozen peas, corn and capsicum
2 cups grated Tasty cheese
Place mince, onion and garlic in a large bowl. Season with salt and pepper. Mix well.
Spoon mince mixture over the base of an oiled, large roasting pan (20-cup capacity). Top with pasta.
Dissolve stock cube in ½ cup boiling water in a large heatproof jug. Add sauces, gravy powder and 4 ½ cups cold water. Whisk to combine. Pour over pasta. Stir gently.
Cook, uncovered, in a hot oven (200C) for 30 minutes. Remove. Stir in vegetables and cheese. Return to hot oven.
Cook for a further 10 minutes, or until vegetables are soft and most of the liquid has been absorbed. Remove from oven. Stand for 5 minutes before serving.
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