1. Heat oil in a pan and saute the onion and celery for about 10mins. 2. Add the meat and brown for 5 minutes Add the wine and cook a further 5 minutes. 3. Add the tomato passata, cinnamon and season. Cook a further 30mins. Set aside. 4. Preheat the oven to 180°C. 5. Cook the pasta in large pan of salted water. Drain and run under cold water. 6. Butter a deep baking dish and layer the pasta and then pour over the meat. Place in refrigerator. 7. Make the bechamel sauce by gently heating the milk . Remove from heat. In a pan melt the butter and add the flour and cook until slightly golden. 8. Slowly add the milk into the butter/flour mix. Do this off the heat and use a whisk to make a smooth sauce. Cook over a low heat until thickened. Cool slightly. Beat in eggs and add the nutmeg. 9. Pour this over the meat and sprinkle with Kefalotiri cheese. 10. Bake for 45 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
