800 grams beef mince
1 tin chopped tomatoes
1 tin cherry tomatoes
1 onion finely diced
2 carrots small diced
1 capsicum small diced
I packet of pasta sheets (I used gluten free)
2 heaped Desert spoons of ground cumin
2 heaped Desert spoons of ground coriander
2 heaped Desert spoons of smoked paprika
6 tsp salt
Preheat the oven to 200°C
Sautee the onion, carrot and capsicum for 5 mins or until the onion has softened. Add the mince and brown off. Add the tomatoes, spices and salt simmer for 30-40mins.
1 Litre milk (I used Goats milk)
50 grams butter
4 Tbsp tapioca flour
½ block of grated pecorino (can be substituted for Parmesan)
Warm the milk in a pot. In a separate pot melt the butter, when it starts to bubble add the tapioca flour stir for 2 min. Start adding the milk ½ a cup at a time, whisk well in between adding the milk. Once all the milk has been added turn down to a low heat and simmer for 10mins stirring frequently. Stir in the cheese until in melts and season to taste.
In a large baking dish, start with a layer of pasta sheet. Top with a layer of mince, another layer of pasta sheet, béchamel then mince. Keep going in that order until you have used up all the mince and béchamel, making sure the last layer of pasta is topped with béchamel. Sprinkle some more grated cheese on the top. Bake in the oven for 30/40 mins or until pasta is cooked.