Ingredients (serves 4-6 as a main dish)

For the pasta:

• 90 g Cheddar or Parmesan cheese
• 400 g penne pasta
• 1 tsp olive oil
• 1/4 tsp salt

For the meat sauce:

• 350 g minced beef
• 1 medium-sized onion, finely chopped
• 1 can (400 grams) of chopped tomatoes
• 80 ml olive oil
• 1/4 tsp dried oregano, or 2 tsp finely chopped fresh parsley
• 1 cinnamon stick, or 1 cassia bark stick, or 1/4 tsp cinnamon powder
• 1 cup of water
• 1 garlic clove, crushed
• salt and pepper

For the white sauce:

• 60 g butter or olive oil
• 600 ml milk
• 60 g corn flower
• pinch of grated nutmeg
• salt and pepper

Preparation

1. Cook the pasta penne in boiling salted water and 1tsp of olive oil for about 8-12 minutes until just tender. Drain thoroughly. Set aside.
2. Heat 80ml of olive oil in a saucepan. Add the chopped onion. Stir for 2-4 minutes or until the onions turn brown. Add the minced beef and stir thoroughly until the meat is browned. Add the chopped tomatoes, salt and pepper, dried oregano (or parsley), cinnamon, garlic and the cup of water. Cook for about 25-35 minutes in medium heat. Set aside.
3. Melt the butter or oil in a large saucepan. Add the corn flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to boil, stirring constantly until thickened. Simmer for 2-3 minutes. Add nutmeg, salt and pepper to taste. Set aside.
4. Take a 25cm round baking tray and brush with a little olive oil. Add the cooked penne. Then add the meat sauce and on top of this the white sauce. Sprinkle with cheddar or parmesan cheese all over. Add 2-3 tsp of olive oil on top of the sauce. Bake in a preheated oven at 200 C (400 F, Gas 6) for 20-25 minutes until golden. Leave to cool and serve.

	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03