Ingredients

• 4 cups (1L) milk
• 1 cup (160g) semolina
• 2 Coles Australian Free Range Egg yolks
• 1 1/2 cups (120g) grated parmesan
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 1kg Coles Australian 3 Star Beef Mince
• 1/4 cup (60ml) dry red wine
• 690g jar passata
• Thyme leaves, to serve
• Mixed salad leaves, to serve

Method

• Step 1 Line a 20cm x 30cm (base measurement) rectangular baking dish with baking paper. Place the milk in a saucepan and bring to the boil over high heat. Reduce heat to medium-low. Add the semolina to the pan in a thin, steady stream. Cook, stirring, for 3 mins or until the semolina mixture is stiff and the grains are tender. Remove from heat. Season. Stir in the egg yolk and half the parmesan. Spoon into the prepared dish and smooth the surface. Place in the fridge for 30 mins or until cool and firm.
• Step 2 Meanwhile, grease a 6-cup (1.5L) ovenproof dish. Heat the oil in a large deep frying pan over high heat. Add the onion, carrot, celery and garlic and cook, stirring, for 5 mins or until onion is tender. Add the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add the red wine and bring to the boil. Add the passata and cook, uncovered, stirring occasionally, for 15 mins or until thickened slightly. Transfer to the prepared dish.
• Step 3 Preheat oven to 200C. Use a 5cm round cutter to cut discs from the semolina mixture. Place over the beef mixture in the dish, overlapping slightly. Sprinkle with the remaining parmesan. Bake for 20 mins or until golden brown and heated through. Sprinkle with the thyme leaves and serve with salad leaves.