boil a packet of elbow macaroni in well salted water. adding a tbsp of olive oil to the water helps.

cook the mince in sauteed diced onion and season. Add to it half a can of pasta sauce, heat through and leave aside.

prepare the bechamel sauce (3 tbsp butter, 3 tbsp flour and 1/2 litre of milk, stir constantly till it thickens.)

ladle out half the macaroni in an ovenproof dish, spread out the mince on it, top with the other half and pour the bechamel sauce over.

place in the oven and work the top flame until the bechamel turns golden brown.

amaaazing served with sweet boiled carrots and boiled veg.