ingredients

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• ✓500g lean beef mince
• ✓250g penne pasta
• ✓400g can of chopped/crushed tomatoes
• ✓1/4 cup of red wine
• ✓1 tbsp tomato paste
• ✓1 onion, finely diced
• ✓2 garlic cloves, crushed
• ✓1 tbsp dried oregano
• ✓1 tbsp rosemary, finely chopped
• ✓2 whole cloves
• ✓1 tsp allspice
• ✓1 bay leaf
• ✓1 cinnamon stick
• ✓2 tbsp olive oil
• ✓pinch of salt
• ✓pinch of pepper

Béchamel Sauce

• ✓3/4 cup of plain flour
• ✓3/4 cup of butter
• ✓750mL of warm milk
• ✓1 & 1/2 cups of Kefalograviera cheese or parmesan cheese
• ✓1/4 tsp nutmeg
• ✓2 eggs, beaten

method

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1. 1

   Preheat oven to 200°C fan-forced.

Pasta

1. 1

   Boil pasta in a pot of salted, boiling water and cook until al dente.

2. 2

   After straining the pasta, add the pasta to a separate bowl with the olive oil and leave to cool.

Meat Sauce

1. 1

   Add mince to a hot non-stick pan and sauté until excess water evaporates and mince is browned. Add onion, red wine, garlic, oregano, rosemary, cloves, allspice and cook for 5 minutes.

2. 2

   Add tomato paste, bay leaf, cinnamon stick and chopped tomatoes.

3. 3

   Reduce heat to low and let the meat simmer for 1 hour.

4. 4

   Add salt and pepper to taste.

Béchamel Sauce

1. 1

   Melt butter in a separate saucepan over medium heat, add flour and stir for roughly 2 minutes.

2. 2

   Now slowly add the warm milk, stirring constantly, and keep stirring over medium heat until the mixture is smooth and thick. Remove from the heat, top with a lid and let the sauce cool for 10 minutes.

3. 3

   Add beaten eggs, nutmeg and half of the cheese to the mixture.

Assemble

1. 1

   Oil your casserole dish, layer the bottom of your dish with pasta and cheese.

2. 2

   Cover with meat sauce and then add the béchamel sauce to top.

3. 3

   Bake in the oven for 45 minutes, uncovered, until golden brown. Rest for 15 minutes before slicing.