Make this pasta dish ahead and serve warm or hot.



250g macaroni

drizzle of oil

chopped parsley

2 unbeaten egg whites

1/2 cup grated cheese


Meat sauce:

1/2 cup chopped onions

3 tbsp oil

500g beef

½ cup tomato puree*

150ml  glass of red wine

½ cup soft breadcrumbs

salt and pepper


Cheese sauce:

13/4 cups milk

1/2 cup flour

2 tbsp butter

1/2 tsp nutmeg

salt and pepper

2 egg yolks

1/3 cup grated cheese

extra grated cheese for the top



Saute the onions in oil, add mince and tomatoes/wine and cook slowly for 30-40 mins.  It should be thick, not a runny sauce.  Add breadcrumbs. Season and reserve.

Boil macaroni and strain and drizzle with oil and when cooled, add the egg whites and 1/2 cup grated cheese.  Reserve

Butter a casserole dish, put in the pasta, spread the meat sauce on top and cover with thick cheese sauce.

Heat the butter, add the flour, blending well.  Cook for a minute.  Add milk, and seasoning.  When thick, add egg yolks (unbeaten) and 1/3 cup grated cheese.

Now with this sauce on top of the meat, top that with grated cheese and bake 180degC for 30-40 minutes.



Cook’s tip: you can use pasta sauce instead of pureed tomatoes if desired