Spaghetti Pie

Melt 2 Tablespoons (30g) butter in a pan. Add chopped onion and crushed garlic and cook over low heat for 5 minutes.

Add the meat and cook, stirring over high heat, until meat is browned. Add grated carrot and cook for a further 2 minutes. Drain off any excess liquid and stir in the tomato paste.

Add tomato purée, cinnamon, bay leaf, powdered stock, salt and pepper. Bring to boil, reduce heat and simmer on a low heat, covered for 15 minutes or so.

Cook spaghetti in salted boiling water for 10 minutes.

While the spaghetti is cooking, make the sauce by melting 4 Tablespoons (60g) butter in a saucepan. Stir in flour, add milk and stir until sauce boils and thickens. Set aside.

Drain the spaghetti and spread half of it over an oven-proof dish. Top with half the meat mixture and repeat the layers of spaghetti and meat.

Pour sauce over the top and sprinkle with parmesan cheese and bake uncovered at 190C (375F) for 30 minutes.

Serve with green salad and garlic bread.