While it was pouring with rain over the weekend, my hubby and I snuggled up with a duvet and a few pillows and binged watched the first season of Rectify. We’ve only recently discovered this series, which I kind of dig, because now we have like two full seasons to watch. The plot is devised around the character Daniel Holden, who was released from prison (and death row) after DNA evidence was discovered that questions his guilt. Gripping stuff! His sister, Amantha, is portrayed by Abigail Spencer, who also made an appearance in two of my other favourite shows: Suits and How I Met Your Mother.
In situations like these (rainy weather and serious series-ing) I call on my good friend pasta to nourish me, comfort me and be the starchy carrier of beef mince, spinach and a creamy white sauce. And the big reward – for the pasta and for me – is a thick layer of melted cheddar and mozzarella cheese. I can do this every day!
300 g pasta (I used shells)
500 g beef mince
1 teaspoon garlic
1 chopped onion
1 teaspoon oregano
1 teaspoon basil
1 tablespoon tomato paste
1 tablespoon fruit chutney
2 tablespoons flour
2 tablespoons butter
400 ml milk
Handful of fresh baby spinach
Handful of grated cheddar cheese
Handful of grated mozzarella cheese
1. Cook the pasta in 500 ml boiling water and some salt. Once cooked, drain the pasta and set aside.
2. Fry the onion and garlic in a splash of oil. Add the beef mince once the onion is translucent.
3. Fry the mince until cooked and add the oregano, basil, tomato paste and chutney.
4. In another saucepan, mix the butter and flour into a paste over a medium heat. Gradually add milk while continuously stirring. Beware of lumps.
5. When the sauce is thick and starts boiling, add the spinach and mix with the pasta and beef mince.
6. Place in an ovenproof dish and top with cheddar and mozzarella cheese.
7. Bake at 180 degrees for 15 minutes. Serve hot with a green salad.