Macaroni Bolognese Pie - cooking recipe

Ingredients

1 tbsp olive oil
400 g minced pork or beef
1 None onion, peeled and finely diced
75 g celery, peeled and finely diced
50 g leeks, finely diced
100 g carrots, peeled and diced
1 clove garlic, peeled and finely chopped
1 tsp tomato puree
500 g canned chopped tomatoes
4 sprigs fresh thyme, roughly chopped
350 g macaroni
2 None eggs
100 ml soured cream
75 ml semi-skimmed milk
None None Pinch of grated nutmeg

Preparation

Preheat the oven to 400\u00b0F. Grease a 10 1/2 inch springform pan and wrap the outside tightly with kitchen foil.
Heat the oil in a frying pan and saute the ground pork or beef for 5 mins, until crumbly. Add the onion, celery, leeks, carrots and garlic. Stir in the tomato puree and cook for 1 min. Add the tomatoes, cover and simmer for 15-20 mins, until very thick. Add the thyme and season with salt and black pepper.
Cook the macaroni in boiling salted water according to the package instructions. Drain and spread over the bottom and up the edge of the tin.
In a bowl, beat the eggs, sour cream and milk. Season with salt, black pepper and a pinch of nutmeg. Pour two-thirds of the mixture over the pasta and sprinkle with half the cheese. Spoon over the ground pork or beef mixture. Pour over the remaining egg mixture, then add the remaining cheese. Bake for 45 mins.
Remove from the oven and allow to rest for 10 mins. Carefully remove from the tin. Garnish with parsley.