Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 7 minutes or until the onion is soft. Increase heat to high. Add the mixed herbs and cinnamon. Cook, stirring, for 30 seconds or until aromatic.

Step 2

Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 7 minutes or until the mince changes colour. Add the passata and tomato. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until sauce thickens slightly. Season with salt and pepper.

Step 3

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Transfer to a large bowl. Set aside to cool slightly. Stir in the egg.

Step 4

To make the cheese sauce, melt the butter in a medium saucepan over medium heat until foaming. Remove from heat. Stir in the flour. Place over medium heat and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, whisking constantly with a balloon whisk until smooth and combined.

Step 5

Place the pan over medium heat. Bring to the boil, stirring constantly with a wooden spoon, for 2 minutes or until the sauce thickens and coats the back of a spoon. Remove from heat. Stir in the cheddar and parmesan. Season with salt and white pepper. Set aside to cool slightly. Whisk in the egg yolk.

Step 6

Preheat oven to 190°C. Add the mince mixture to the pasta mixture and stir until well combined. Spread over the base of a 3L (12-cup) capacity freezerproof baking dish. Pour over the cheese sauce. Top with the cheddar. Bake for 25-30 minutes or until golden. Set aside for 20 minutes or until set. (To freeze, see tip.) Serve with mixed salad leaves.