Lamb and Pasta Bake

Ingredients
1 packet penne (or similar pasta)
olive oil
2 onions, finely chopped
2 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, crushed
3 rindless bacon rashers, diced (optional)
750 gm minced lean lamb
1 cup dry white wine
2 cups beef (or chicken) stock
800 gm tomato puree
sea salt & freshly ground pepper
2 bay leaves
14 pitted, black olives
2 tbsp butter
2 tbsp plain flour
1 litre hot milk
grated tasty cheese
a splash of cream
2 egg yolks
 
 Method

1. Cook the pasta in boiling water until a little under al dente. Then drain well, toss with a little oil and set aside.

2. Heat a little oil in a heavy-bottomed pot and gently sauté the onions, carrots, celery, garlic and bacon until tender, stirring now and again.

3. Then add the lamb and cook until it changes colour, continually mashing and stirring as you do so.

4. Add the stock, tomato puree, seasonings and bay leaves. Stir well and bring to the boil. Then turn the heat down and simmer until thick and fragrant.

5. To make the cheese sauce, melt the butter in another pot and add the flour. Stir well and gently cook for about 3 mins.

6. Then pour in the hot milk, all at once, and whisk well.

7. Add 2 good handfuls grated tasty cheese with the cream and seasonings. Whisk until the cheese has melted.

8.Then whisk in the egg yolks until well combined.

9. Preheat oven to 180°C fan forced (200°C normal).

10.Toss the pasta with the olives and meat sauce. Then spoon the mixture into a large gratin dish. Top with cheese sauce and extra grated cheese. Cook in the oven for about 30 mins until golden brown and bubbling.

11. Serve with a simple salad on the side.