Preparation time 30 minutes, cooking time 1 hour 45 minutes.

 

1) Preheat oven to moderate. Grease shallow 2.5 litre (10-cup) ovenproof dish.

2) Meanwhile, add pasta to large saucepan of boiling water, boil, uncovered , until just tender, drain.

3) Combine warm pasta, egg and chesses in bowl, mix well. Press pasta over base of dish.

4) Make meat sauce. Make topping.

5) Top pasta evenly with meat sauce, pour over topping, smooth surface  then sprinkle with breadcrumbs. Bake uncovered about 1 hour or until browned lightly. Stand 10 minutes before serving.

 

Meat sauce

Heat oil in large pan, add onion, cook stirring until onion is soft. Add beef, cook stirring until beef is well browned. Stir in undrained tomatoes, tomato paste, stock, wine and cinnamon, simmer uncovered until thick. Cool 10 minutes, stir in egg.

Topping

Melt butter in medium pan, add flour, stir over heat until bubbling. Remove fro heat, gradually stir in milk. Stir over heat until sauce boils and thicken, stir in cheese. Cool 5 minutes, stir in egg yolks.

Serves 6, per serving 41.7g fat, 3398kj