Pastitsio

Serves 8

2 Tablespoons oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
750g lamb or beef mince
800g can chopped Roma tomatoes
140g tub tomato paste
1 Cup chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
500g packet dried macaroni pasta
180g butter
1 Cup plain flour
100 ml cream
3 1/2 Cups milk
2 eggs lightly beaten
1 1/2 Cups tasty cheese, grated

Preheat oven to 180°C. Grease baking dish.

Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until tender. Add mince and cook, stirring with a wooden spoon to break it up, for 5 minutes or until browned.

Stir in tomatoes and juice, paste, wine, basil, oregano and cinnamon. Season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until thick. Cool.

Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan. Stir in meat sauce.

Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Slowly add cream and milk, stirring constantly. Return to heat and cook, stirring constantly, until sauce comes to the boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Stir in eggs and cheese.

Spoon meat and pasta mixture into prepared dishes. Pour cheese sauce over mixture and spread evenly. Bake for 50 to 60 minutes or until hot and golden.