1 baking pan sized 9in x 13.5 inches, or a little bigger.
Ingredients
1poundtube pastaziti, macaroni, penne, farfalle, rotini, or cavatappi, etc.
2tablespoonsbutterdiced, for greasing the pan
Bolognese-style Sauce
3tablespoonsoilvegetable, sunflower or coconut
1onionlarge, diced
3garlic clovesminced
1carrotminced
1poundground beefor veal
1 tomatoskinned and diced
1cuptomato sauce
1teaspoonsugar
salt to taste
pepper to taste
½teaspoonbasil
½teaspoonoregano
1tablespoonparsleyor handful of fresh, minced
Coating
2eggs
14ouncesheavy cream
salt to taste
Topping
1cupcheeseparmesan, edam or gouda, grated
Instructions
Make pasta based on box directions until al dente. Drain and transfer to a baking pan in which you've placed the butter. Heat oven to 480°C (230°C).
Bolognese-style Sauce
(Parallel to making the pasta) In a deep pan heat oil over medium. Add onion and garlic and simmer for 2-3 minutes. Add carrot and simmer another 3-4 minutes. Add ground beef and continue simmering for 5-7 minutes while stirring. Finally add the tomato, tomato sauce, sugar, and spices. Stir well until everything is integrated and simmer for an additional 10 minutes.
Coating
In a medium bowl, combine and whisk coating ingredients until smooth.
Pour bolognese over pasta and mix well. When integrated, also pour the coating and let it seep through the entire casserole. Stir if necessary.
Bake for 5 minutes. Lower the temperature to 390°F (190°C), and bake an additional 5-10 minutes. Take out, and add the cheese topping. Return to the oven for another 3-4 minutes, or until the cheese melts.
Serve immediately. Refrigerate leftovers for up to 2 days.