Firin makarna

Method

Heat olive oil in a large pan and fry the diced onion until softened, then add garlic and cook for 1 minute. Add the minced lamb and cook until browned, breaking it up as it cooks. Stir in the tomato paste, tinned tomatoes, beef stock, cinnamon, salt and pepper, then simmer for 20 minutes until the sauce thickens. Meanwhile, cook the pasta in salted boiling water until al dente, then drain and set aside. Prepare a béchamel sauce by melting butter in a saucepan, whisking in flour to form a roux, then gradually add milk whilst whisking until smooth and thick; stir in the Cheddar cheese. In a large baking dish, combine the cooked pasta with the meat sauce, then pour the béchamel over the top and sprinkle with Parmesan cheese. Bake in a preheated 180°C oven for 30-35 minutes until golden and bubbling.