Greek-style Pasta Casserole

For the casserole, peel onion and grate finely. Finely chop tomatoes, saving liquid from can. Rinse parsley, shake dry, pluck leaves and chop finely. Heat oil in a saucepan and briefly sauté onions. Add ground meat to onion mixture and sear, stirring constantly.

Stir tomato paste and chopped tomatoes with liquid from can into meat mixture. Sprinkle meat mixture with parsley, season with salt and pepper, cover and simmer over low heat until sauce is thickened and reduced, 30-35 minutes. Remove meat mixture from heat and let cool.

Grate cheese. In a small bowl, whisk egg, mix in about 1/4 of the cheese and stir into cooled meat mixture. Cook macaroni in vigorously boiling salted water until al dente, about 10 minutes. Drain macaroni, rinse with cold water, drain and mix in butter and remaining cheese.

Preheat oven to 200°C (approximately 400°F). For the sauce, melt butter in a saucepan, gradually stir in flour with a whisk until smooth and sauté briefly (do not brown). Gradually stir milk into sauce mixture and simmer until thickened and creamy, stirring constantly. Remove sauce from heat and season with salt, pepper and nutmeg. Beat eggs and fold into sauce.