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1
Boil the pasta in salted water and a tablespoon of extra virgin olive oil , until al dente.
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2
Then drain.
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3
You shouldn't need to rinse with cold water, because you added oil during boiling.
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4
Boil the milk in a pan and then reduce the heat.
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5
Add the margarine and cornflour ehile continuously stiring to avoid burning at the bottom of the pan.
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6
I used a hand mixer at a slow speed.
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7
When the sause is slightly thick , you add the nutmeg and set aside.
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8
In another pan, you saute the minced meat.
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9
When brown and all juices are reduced, you add the finely chopped onion and grated garlic until transparent and flavour the minced meat.
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10
Then you pour either the wine or cognac.
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11
If kids are sharing this dish, then you can skip the alcohol.
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12
Then in go the passata and spices.
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13
You reduce heat and simmer for 20 minutes or until you get a thick sauce with some juice left.
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14
In a baking tray, you place half of the pasta with some grated cheese and a scoop of the white sauce whle mixing everything evenly.
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15
Then you pour on top of the pasta mix, all the minced meat sauce with a scoop of the white sauce.
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16
Finally, you place the remaining pasta with some grated cheese ontop of the previous layers.
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17
At the end, you pour the remaining white sauce and grated cheese on top of the final pasta layer.
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18
You bake for 20- 30 minutes in a pre- heated oven (at 180oC) or until the top layer becomes golden (I know mine looks more brown :-) ).
