I've been making this for 40 years and it's perfect day one and gets even better the next day.

Prep time 35 min
Cook time 20 minutes sauce + 40 min baking
Serves 8

Photo and recipe is mine


INGREDIENTS:

1 KG BEEF MINCE
1 LARGE ONION CHOPPED
1 GARLIC CLOVE OR 2 TEASPOONS JAR
1 CAN DICED TOMATOES
3 TABLESPOONS TOMATO PASTE
1 CUP OF BEEF STOCK OR WATER
500G PACKET PENNE PASTA
250G BUTTER
3/4 CUP PLAIN FLOUR
4 CUPS MILK
1 PACKET PARMESAN CHEESE ( I use either fresh or dried) both work well
3 EGGS
1 TABLESPOON NUTMEG
SALT N PEPPER
1 tablespoon of chopped parsley ( optional)


METHOD

PASTA SAUCE

1, IN A SAUCEPAN MELT A LITTLE BUTTER OR HEAT OIL, THEN
ADD DICED ONION COOK TILL TRANSPARENT, THEN ADD GARLIC
COOK FOR 1 MINUTE STIRING.


2. ADD MINCE STIR THROUGH AND COOK UNTIL BROWN


3. ADD DICED TOMATOES, TOMATO PASTE, STOCK OR WATER
AND SEASON WITH SALT N PEPPER.


SIMMER FOR 20 MINUTES

PASTA

1. IN A LARGE SAUCEPAN BRING WATER TO BOIL THEN ADD
PASTA AND COOK UNTIL just tender , THEN STRAIN AND RETURN TO
PAN

2. MELT 125G OF BUTTER

3. ADD MELTED BUTTER, EGGS, NUTMEG, SALT N PEPPER AND 3/4
OF THE PARMESAN CHEESE TO THE PASTA AND GENTLY MIX
THROUGH, set aside

BECHAMEL SAUCE


1. IN A SAUCEPAN MELT 125G OF BUTTER


2. STIR IN FLOUR,


3 ADD MILK AND STIR UNTIL SAUCE THICKENS, Remove immediately from heat


ASSEMBLE


IN A BAKING DISH ADD ONE LAYER OF THE MEAT SAUCE THEN A
LAYER OF PASTA ADD A THIN LAYER OF BECHAMEL CREAM


REPEAT LAYERS OF MEAT SAUCE AND PASTA ENDING WITH A
PASTA LAYER


ADD REMAINDER OF BECHAMEL CREAM TO LAST LAYER AND SPRINKLE
REMAINING PARMESAN ON TOP I also sprinkle a small amount of parsley on top but is optional


BAKE IN MEDIUM OVEN FOR 40 MINUTES OR UNTIL LIGHTLY
BROWN ON TOP.


SERVE WITH GARDEN SALAD OR GREEK SALAD

Enjoy

Note

Can be frozen cooked in small containers.
Will freeze for 3 months.

To reheat defrost slightly then transfer to a plate and beat in microwave for 5 minutes
Or transfer to oven proof dish and heat in a preheated oven 180°C for 20 minutes
I find microwave is best