1 500g packt San Remo Curls
3 tbsp olive oil
1 white onion, peeled & finely diced
1 tbsp crushed garlic
750g premium grade lamb mince
4 bay leaves
1 cup red wine
1 410g tin chopped tomatoes
Salt & pepper
1L full cream milk
1 brown onion, peeled & cut in half
2 bay leaves
6 black peppercorns
1 cup plain flour
Preheat oven to 180°C.
Cook pasta as per packet directions until al dente and drain.
Heat olive oil in large frying pan on medium to high heat; add onion, garlic and sauté for 2 to 3 minutes, without colouring the garlic. Add mince, crushing any lumps with a spoon, cook until mince is browned. Next add the bay leaves, cloves and red wine and reduce heat to a simmer.
Reduce wine by half, add tomatoes and stir through. Cook for 20 minutes, season with salt and pepper. Add the pasta to the pan and mix through the mince sauce.
Take an ovenproof rectangular dish and spread pasta evenly around the dish, pushing down to make it flat.
In a saucepan; place milk, onion, cloves, bay leaves and peppercorns and place on a low to medium heat, making sure milk slowly comes to the boil infusing all the flavours.
In another saucepan take butter and melt over a low heat. Once melted, add flour and stir together with a wooden spoon, continue to cook for 5 minutes stirring continuously to avoid browning.
Once milk has boiled, turn off heat and strain into the flour & butter mixture. When straining into the pan, make sure to continually stir to eliminate all lumps. Stir over the heat until the sauce thickens (approximatel 4-5 minutes).
Pour the béchamel over the pasta and bake in oven for 15 – 20 minutes or until golden brown and bubbling.