Ingredients
2 tbsp olive oil
1 onion
chopped
2 cloves garlic
crushed
750g beef mince
400g can diced tomatoes
½ cup beef stock
½ cup water
⅓ cup tomato paste
¼ cup white wine
1 tsp ground cinnamon
1 egg
lightly beaten, for meat sauce
250g macaroni pasta
¾ cup grated parmesan cheese
for macaroni base
2 eggs
lightly beaten, for macaroni base
90g butter
chopped
½ cup plain flour
3.5 cups milk
1 cup grated parmesan cheese
for cheese sauce
2 egg yolks
¼ tsp nutmeg
2 tbsp dry breadcrumbs
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Ramekins or large ovenproof dish
- 1 Large frying pan
- 1 Saucepan
- 1 Large bowl
- 1 Pot for pasta
Instructions
- Preheat oven to 180°C (moderate). Lightly grease 6-8 ramekins or a large ovenproof dish.
- Heat oil in a large frying pan on high. Sauté onions and garlic for 2-3 minutes until tender.
- Add mince. Cook, stirring, for 4-5 minutes until browned.
- Stir in tomatoes, stock, water, tomato paste, wine and cinnamon. Bring to a boil.
- Reduce heat, simmer for 20-25 minutes until liquid has almost evaporated. Remove from heat and cool.
- Stir in egg and season to taste.
- For the macaroni base, cook pasta according to packet instructions. Drain well.
- In a large bowl, combine pasta, 3/4 cup parmesan cheese and 2 eggs.
- To make the cheese sauce, melt the butter in a saucepan on medium heat. Blend in flour. Cook, stirring, for 1 minute. Remove from heat.
- Gradually stir in milk until smooth. Return to heat and cook, stirring, for 1-2 minutes until mixture boils and thickens. Simmer for 3 minutes. Cool slightly.
- Stir in 1 cup parmesan cheese, egg yolks and nutmeg.
- Press pasta into base of prepared dishes.
- Top with meat sauce. Spread cheese sauce over. Sprinkle with breadcrumbs.
- Bake for 25-30 minutes (ramekins) or 50-60 minutes (large dish) until firm and lightly browned.
- Stand for 5 minutes before serving.
Notes
Tip
A really smart idea is to make this in the little ramekins at the beginning of a busy week so you can pull them out of the fridge and pop them straight into the oven on one of those nights when you just can’t face cooking.
Variation
Feel free to vary the type of pasta used, I like to buy lots of penne to keep on hand since my family likes penne the best, but be sure to choose a pasta with a hole in it so the meat and sauce goes inside.
Storage
This recipe is even better the day after!
