This Greek dish made with a layered base of noodles
and savoury mince is topped with a creamy cheese
sauce and sprinkled with breadcrumbs
Base
250 g elbow macaroni
2 extra large eggs, lightly beaten
½ cup (125 ml) grated Parmesan cheese
Meat Sauce
2 Tbsp (30 ml) olive oil
500 g mince
2 medium onions, peeled and finely chopped
2 cloves garlic, peeled and
crushed
400 g can whole, peeled tomatoes, chopped
2 Tbsp (30 ml) tomato paste
½ cup (125 ml) hot beef stock
¼ cup (60 ml) dry white wine
¼ tsp (2 ml) ground cinnamon
salt and freshly ground black pepper to
taste
Cheese sauce
80 g butter
1/3 cup (80 ml) cake flour
3 cups (750 ml) milk
½ cup (125 ml) grated Parmesan cheese
1 egg yolk
Topping
2 Tbsp (30 ml) fresh white or brown breadcrumbs
1 Tbsp (15
ml) chopped fresh parsley or 1 tsp (5 ml) dried
- Cook the pasta until al denté, drain, allow to cool slightly, then mix well with the eggs and cheese. Spoon the mixture into a large ovenproof dish.
- For the meat sauce, heat the oil in a heavy-based saucepan and fry the mince until it changes colour and becomes crumbly. Add the onions and garlic and sauté over a low heat until soft. Add the tomatoes, tomato paste, stock, wine, cinnamon and seasoning and simmer until most of the liquid has cooked away. Set aside.
- To make the cheese sauce, melt the butter in a pan, add flour and whisk for a minute. Pour in the milk and whisk over a medium heat until the sauce thickens. Remove from heat and stir in the cheese. Allow to cool slightly then whisk in the egg yolk.
- Pour the meat sauce over the pasta, followed by the cheese sauce. Sprinkle breadcrumbs over the top and bake in a preheated oven at 180 °C for 30-45 minutes or until lightly browned. Sprinkle with chopped parsley and serve with a green salad.
Serves 6-8
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