Step 1

Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook the onion, carrot and garlic, stirring, for 5 mins or until softened. Transfer to a bowl. Heat 1 tablespoon of oil in the pan over high heat. Cook mince, in 2 batches, stirring to break up any lumps, for 5 mins or until browned. Return onion mixture and beef to pan. Stir in tomatoes, oregano, cinnamon and allspice. Season. Reduce heat to low. Cover and simmer for 10 mins. Transfer half the mince mixture to a bowl to cool and freeze (see tip).

Step 2

Meanwhile, cook the rigatoni in a large saucepan of salted boiling water following packet directions. Drain and return to pan. Add remaining oil. Season and toss to coat.

Step 3

Melt butter in a saucepan over low heat. Add flour and cook, stirring, for 2 mins. Gradually whisk in milk until smooth. Increase heat to medium. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat. Add nutmeg and season. Cool slightly, then whisk in egg yolk.

Step 4

Preheat oven to 200C or 180C fan. Spoon half the mince mixture into six greased 1 1/2 cup ovenproof dishes. Cover with and top with remaining mince mixture. Spoon over the white sauce and sprinkle with the cheese. Bake for 20-25 mins or until golden. Stand for 5 mins before serving.