Penne al Katerina

• 1-1/3 lb. beef mince
• 2 cans (15 oz. each) chopped peeled Italian tomatoes
• 3-1/2 oz. mushrooms, very finely chopped
• 1 lg. onion, very finely chopped
• 1/3 qt. beef stock
• 1/4 qt. cream
• Olive oil
• 10-5/8 to 14-1/8 oz. penne pasta
• Mozzarella cheese

1. Use a large pan, saute the mushrooms and the onion in a little olive oil until nearly done.
2. Add the mince to brown.
3. Once mince is browned, add the stock and allow to simmer until mince is cooked.
4. Add the tomatoes (you might want to puree them lightly in a food processor to get rid of lumps).
5. Reduce the mixture slightly then allow to cool slightly.
6. Cook the penne according to instructions on the pack.
7. Put the cooked penne in a large oven proof dish.
8. Add the cream to the mince mixture and heat through, stirring gently.
9. Do not bring to the boil.
10. Add the heated creamy mince mixture to the penne and mix.
11. Top with mozzarella cheese.
12. Either bake at 180C / 350F or grill for about 10 minutes.

beef mince, tomatoes, mushrooms, onion, beef stock, cream, olive oil, penne pasta, mozzarella cheese

Taken from www.foodgeeks.com/recipes/17779 (may not work)