Step 1

Heat the olive oil in a lage pot over medium-low heat and cook the onion and garlic for 5 minutes.

Step 2

Add the lamb or beef mince and brown for 5 minutes, breaking it up with a wooden spoon.

Step 3

Stir in the spices, herbs, cinnamon stick and bay leaf.

Step 4

Add the chopped tomatoes, tomato paste, wine and vinegar. Season generously with salt and pepper.

Step 5

Bring to a simmer and cook for about 45 minutes, stirring occasionally, until the sauce is thickened. Remove the cinnamon stick and bay leaf.

Step 6

Cook the pasta until it is al dente – cooked but with a bit of a bite. Rinse, drain and mix with the meat sauce.

Step 7

Pack into a large ovenproof dish.

Step 8

Make the cheese sauce. Melt the butter in a pan and whisk in the flour and mustard powder. Cook over low heat for two minutes.

Step 9

Gradually add the milk and whisk it in.

Step 10

Add the cheeses and whisk to combine until melted.

Step 11

Remove from the heat and gradually whisk in the beaten eggs and nutmeg.

Step 12

Pour the cheese sauce over the pasta and place the dish on a large baking tray.

Step 13

Bake for 30 minutes in. 180C /350F preheated oven then sprinkle with 1 tablespoon of grated cheese and the dried thyme. Bake for another 10 minutes until the cheese layer is set.

Step 14

Cool for 10 minutes and serve with a green salad or steamed vegetables.