Well, this dish is one of a lot of people's favourites. It's certainly a favourite recipe with the kids - young and old! If you make this for your youngsters, you shouldn't have any problem with them eating their food!
½ kg pasta size 10 (hollow pasta/orzo)
100g hard cheese grated
½ teaspoon ground nutmeg
For the Sauce
½ kg mince
250g tomatoes finely chopped
1 large onion grated
2 cinnamon sticks
1 tablespoon tomato paste
120ml olive oil
Salt and pepper
For the Béchamel
1 litre fresh milk
1 cup all-purpose flour
150g grated parmesan cheese
Place the oil in a shallow pan and when it is moderately hot, add the onion.
Fry gently for a few minutes and then add the mince.
Stir well and continue to fry for 5 minutes.
Add the chopped tomatoes and the tomato paste.
Add the cloves, cinnamon, salt and pepper.
Finally, add 500ml warm water.
Cook for about 1 hour, until you have a thick sauce.
While the sauce is cooking, boil a deep pan of salted water and add the pasta.
When the pasta is ready, drain it and return it to the pan (having removed the water) with a large knob of butter, off the heat.
Stir the pasta and sprinkle the nutmeg over it and prepare the béchamel.
In a heavy-bottomed pan gently heat the butter until it melts.
Add the flour and stir continuously.
Add half of the milk and continue to stir with a whisk.
When the mixture starts to thicken, add the rest of the milk whilst stirring continuously.
When it starts to thicken again, lower the temperature to the minimum and add the grated cheese.
Add 3 large spoonfuls of béchamel to the pasta and mix.
Place half of the pasta mixture in an oven dish 35cm long and 5cm deep.
Add all of the sauce as another layer on top of it.
Add a further layer with the remaining pasta.
On top put all of the béchamel.
Bake in a preheated moderate oven for 45 minutes or until it has a golden brown colour.
Eat and Enjoy