1 tbsp olive oil
500 g minced beef
1 onion, chopped
2 cloves garlic, crushed
400 g can chopped tomatoes
2 tbsps tomato paste
1 tbsps fresh thyme leaves
1 tsp dried oregano
Salt and pepper
200 ml beef stock
250 g small elbow macaroni or small penne
2 egg yolks
300 ml béchamel sauce
1 tsp chopped fresh thyme leaves
4 tbsps grated kefalotiri cheese

Heat the oil in a frying pan and fry the beef, stirring and turning until it loses its raw colour. Add the onion and fry until it starts to soften, then stir in the garlic and cook for a minute more. Add the tomatoes, tomato paste, thyme and oregano, season with salt and pepper and stir in the stock. Bring to the boil, lower the heat, partially cover the pan and cook until the sauce is thick.

While the sauce is simmering, cook the pasta in boiling salted water until just tender. Stir the pasta into the cooked sauce and turn it all into a baking dish.

Preheat the oven to 190°. Beat the egg yolks into the béchamel sauce, then stir in the chopped thyme. Pour the sauce over the meat, sprinkle with the cheese and bake for about 30 minutes until brown and bubbling. Serve with a green salad and crusty bread. (Serves 4)