INGREDIENTS

1. minced meat (here a simple mixed pork and beef mince from the local supermarket)
2. 1-2 carrots
3. 2 onions
4. some garlic (I used 2 cloves of garlic at the beginning and 2 when it was almost done)
5. chopped, skinned tomato (here I used three tin jars of finely diced tomato pulp)
6. 2 cubes of brown sugar
7. Italian herb mixture
8. extra oregano
9. 6 eggs
10. 2 packages of grated Parmesan.

PREPARATION

1. In a pot, cook the finely chopped onions and a little later also the garlic (so it won't burn) in some olive oil, not too much.

2.In come the carrots, after a few minutes the meat. This will be turned over and over, until it changes colour. Add salt and pepper.

3. In comes the tomato polpa. It will boil on medium to low heat covered.Hmm, still too much liquid, I take the lid off so as it can evaporate.

4. In the meantime, I beat 6 eggs and mix in a small package of grated Parmesan. You can always reduce the quantity of the ingredients depending on how many people (for how many days) will eat from the meal.

5. It is surely nicer to use fresh herbs; to put fresh tomatoes in boiling water, skin them and chop them; mince higher quality meat yourself (f. ex. only beef).

6. Whilst the meat is cooking, the egg and cheese mix is ready, I boil the pasta (any short pasta you like, I used the one called 'fussili') in some salty water. It should be truly al dente, not fully cooked, or overcooked, as it will make the dish a mash.

7. The two trays are buttered.When the meat is cooked, I mix the pasta and the egg and cheese mix in. It comes in the two trays. It could actually fit in one, but it is in my opinion, or for my and my family's taste, better, if the mix is not layed out too thickly.

8. Two third of the egg and cheese mix goes into the mix. One third goes on top. In addition, I usually sprinkle some more cheese on top.

9. This goes in the oven, fan, about 180 degrees Celsius, for as long as the top gets brown and the cheese melted.

Happy Pasta Day!