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Heat the oil in a heavy-based saucepan over medium heat, add minces and cook, breaking up lumps with a wooden spoon, for 7 minutes or until well browned. Add onion, rosemary, garlic, cinnamon and sugar and stir to combine. Cook for 3 minutes, then add passata, ¾ cup (180ml) water and half the butter. Stir to combine and season well. Simmer for 15-20 minutes until sauce has thickened slightly.
For béchamel, melt butter in a saucepan over medium heat. Stir in flour and cook, stirring, for 2-3 minutes until a thick paste forms. Gradually add milk, whisking continuously until smooth. Reduce heat to low and cook, whisking occasionally, for 10 minutes or until thick. Add the parmesan and stir until melted and combined. Remove from heat and leave to cool for 10 minutes, stirring occasionally. Whisk in egg and season. Set aside.
Meanwhile, cook pasta in a large saucepan of boiling salted according to packet instructions. Drain, return to the saucepan, add remaining butter and parmesan and toss to coat.
Preheat oven to 200°C. Grease a 4-litre baking dish. Pour in half the pasta mixture, spreading over base. Spoon in meat sauce, spreading evenly with the back of a spoon. Top with remaining pasta. Spoon béchamel evenly on top and bake for 45 minutes or until bubbling and golden.
Set aside for 10 minutes to firm up and cool slightly, then serve with salad.