Ingredients (Serves 4)
- 500g minced beef
- 300g cooked macaroni, tossed in a little olive oil
- 400ml lamb stock
- 1 large onion, minced
- 3 medium/large cloves garlic, crushed
- 1 tin chopped tomatoes in juice
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon ground nutmeg
- 5 or 6 cloves, finely ground
- about 5 tablespoons finely chopped parsley
- Bechamel sauce made with 400ml milk for the topping
- grated cheese to top.
Method
- Fry the onion and garlic gently in olive oil until the onion has softened. Add the spices and mince and fry until cooked.
- Add the tomatoes and stock. Mix well and simmer until the mixture is quite dry.
- Mix the pasta with the chopped parsley and spread over the base of a large pyrex casserole dish. Top with the meat sauce. Topeverything with the bechamel.
- Add a few pinches of grated nutmeg to the top along with the grated cheese.
- Bake in the oven at gas mark 6 for about 20-30 minutes until the topping is bubbling and browning .
Ingredients (Serves 4)
- 500g minced beef
- 300g cooked macaroni, tossed in a little olive oil
- 400ml lamb stock
- 1 large onion, minced
- 3 medium/large cloves garlic, crushed
- 1 tin chopped tomatoes in juice
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon ground nutmeg
- 5 or 6 cloves, finely ground
- about 5 tablespoons finely chopped parsley
- Bechamel sauce made with 400ml milk for the topping
- grated cheese to top.
Method
- Fry the onion and garlic gently in olive oil until the onion has softened. Add the spices and mince and fry until cooked.
- Add the tomatoes and stock. Mix well and simmer until the mixture is quite dry.
- Mix the pasta with the chopped parsley and spread over the base of a large pyrex casserole dish. Top with the meat sauce. Topeverything with the bechamel.
- Add a few pinches of grated nutmeg to the top along with the grated cheese.
- Bake in the oven at gas mark 6 for about 20-30 minutes until the topping is bubbling and browning .
