300 g elbow pasta
1 tbsp olive oil
1 large onion, finely chopped
500 g beef mince
2 tsp ground cinnamon
575 g jar tomato pasta sauce
½ cup water
Salt and pepper, to taste
Salad leaves, to serve
100 g butter, chopped
⅓ cup plain flour
2½ cups hot milk
1½ cups finely grated parmesan (165 g)
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan.
Meanwhile, heat oil in a large frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add mince and cinnamon. Cook, stirring and breaking up mince, for about
5 minutes, or until browned. Add sauce and water. Simmer, stirring occasionally, for about 5 minutes, or until slightly thickened. Season with salt and pepper.
To make sauce, melt butter in a medium saucepan. Add flour. Cook, stirring, for 1 minute. Slowly whisk in milk until smooth. Continue to whisk until boiling and thickened. Stir in 1 cup of the parmesan. Season with salt and pepper.
Stir cheese sauce into pasta. Place half the mixture into an ovenproof dish (10-cup capacity). Spoon over meat sauce. Top with remaining pasta mixture. Sprinkle with remaining parmesan.
Cook in a moderate oven (180C) for about 35 minutes, or until top is golden brown.
Serve with salad leaves.
This recipe originally appeared on New Idea Food