Pasta and Ground Meat Gratin

Cook pasta in boiling salted water until al dente, drain, rinse in cold water and drain again.

Heat butter in a pan and add flour, saute briefly. Add milk, whisking, and season with salt and pepper. Simmer for about 10 minutes on very low heat, stirring occasionally. Whisk in egg yolk gradually. 

Peel onion and garlic and chop finely. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, dice. 

Rinse leeks and cut into rings. 

Thaw peas. 

Heat oil in a pan and saute meat until crumbly, add onions and garlic and saute briefly. Add diced tomatoes, peas, leeks and oregano and saute for a few minutes, season with salt and pepper.

Add pasta to ground meat mixture and spread in a greased baking dish. Spread with the sauce and sprinkle with remaining cheese.

Bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes or until golden brown.