Farfalle with Broccoli and Beef

1 lb ground beef, lean
1 lb pasta (like farfalle, shells, elbows, penne)
1 head broccoli
1 onion, chopped
2 tsp minced garlic
1/4 cup chicken broth
2 tsp dried oregano
1 tsp dried parsley
1 tsp black pepper
1 tsp red chilli powder
1 tsp salt
Grated Parmesan for sprinkling over the top
Optional: 1 red bell pepper, diced

For the sauce:
3 tbsp butter
5 tbsp flour
3.5 cups milk
4oz shredded sharp cheddar cheese
2 tsp dijon mustard OR 1/2 tsp mustard powder
Salt and pepper to taste

1. Preheat the oven to 400 F.

2. Heat a couple of tbsp of oil in a large saucepan over medium high heat. Saute the onions, garlic and ground beef till caramelized. Sprinkle in the herbs and spices.

3. Chop the broccoli into florets and add to the ground beef mixture. If you have chopped red bell pepper, then toss that in as well. Pour in the chicken stock, then cover and cook for an additional 10 mins on low heat. Stir through, let all the liquid evaporate, then set aside.

4. In a separate saucepan, melt the butter over medium heat, then add the flour and stir consistently till the color turns amber and the raw flour smell disappears.

5. Whisk in all the milk, and keep whisking till sauce starts to thicken.

6. Now add the cheese, mustard, salt and pepper, and continue stirring till sauce thickens sufficiently. Turn off the heat and set aside.

7. Boil the pasta per the package instructions. Dump the cooked pasta directly into the pan with the ground beef mixture. Stir gently to combine.8. Pour the pasta and ground beef into your baking dish - I used a 9" x 13". Ladle over the cheese sauce. Top with breadcrumbs and parmesan cheese, then bake for 20-30 mins till deliciously golden-brown on top. Serve lovingly with good ol' fashioned ketchup.