• 1 tbsp olive oil
  • 1 large onion, chopped
  • 500g minced beef
  • 2 tomatoes, chopped
  • 1 tbsp Worcestershire sauce
  • 500ml warm beef stock
  • 300g fusilli or other pasta shape
  • 100ml milk
  • 125g mature cheddar, coarsely grated, plus extra to serve
  • 1 tbsp mustard
  • 1 tbsp ketchup, plus extra to serve
  • 50-70g pickles, chopped
  • sliced dill pickles and/or jalapeños, to serve


  • STEP 1

    Heat the oil in a large lidded saucepan over a medium heat. Fry the onion for 3 mins, then add the mince and cook for a further 5 mins until lightly browned.

  • STEP 2

    Add the tomatoes and Worcestershire sauce and cook for 2 mins until the tomatoes are pulpy and starting to soften. Pour in the stock and bring to the boil.

  • STEP 3

    Stir in the pasta, then cover and cook for 10-12 mins until the pasta is tender and the liquid has mostly been absorbed, adding a splash of water if needed.

  • STEP 4

    Pour in the milk and stir in 100g of the cheese, stirring until melted. Check the seasoning and transfer to a serving dish or bowls. Drizzle with mustard and ketchup, then scatter with the remaining cheese, pickles and jalapeños and a good grinding of black pepper. Serve with more ketchup on the side.

Recipe tip

Allow the cheese on top to melt naturally or, if you prefer, put under a hot grill for a couple of minutes.

Goes well with


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A star rating of 4 out of 5.22 ratings