Step 1

Heat the oil in a large frying pan over medium-high heat. cook the onion, stirring, for 4 minutes or until golden. Add the garlic and cook for 1 minute or until aromatic. Add the allspice and stir to coat. Increase heat to high. add the mince and cook, stirring with a wooden spoon to break up any lumps, for 6-8 minutes or until the mince changes colour. Add the wine and cook until liquid reduces by half. Add the passata, stock, cinnamon, oregano and bay leaves. Reduce heat to medium-low and simmer for 50 minutes or until the mince is tender and the liquid reduces slightly.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Add the pasta and parsley to the mince mixture. combine the yoghurt, feta, egg and nutmeg in a bowl.

Step 3

Preheat oven to 180ºC. Brush a 3L (12-cup) capacity ovenproof dish with oil. Pour the mince mixture into the prepared dish. Top with the yoghurt mixture. Sprinkle with the parmesan. Bake for 25 minutes or until golden. set aside for 10 minutes to cool slightly before serving.