Pasticcio with chicken minced meat & mustard cream

In a saucepan pan combine olive oil and butter to heat. Add onion and sauté for 2-3 minutes.

Add mince and sauté for another 5-6 minutes, stirring until it changes color and becomes granulated.

Pour in wine and leave it for 1 minute to evaporate alcohol.

Add tomato sauce, laurel leaf and cinnamon stick.

Add salt and pepper, 2 cups of water and stir.

Cook for about 20 minutes, stirring regularly, until the mince is a bit juicy.

In the meantime, let the macaroni boil in a pan of amply salted water for 2-3 minutes less than the time indicated on the packaging. Drain and put back in saucepan.

For the cream:

Pour milk and corn flour in a large pot, and stir with a whisk until it thickens and creates a cream. Add the whipped eggs, stirring continuously until they are well mixed.

Remove from heat and add mustard, butter, cheese, salt, pepper and nutmeg. Mix well.

For assembling:

Preheat the oven to 180 ° C.

In a pan, spread the boiled spaghetti, the minced meat, finely chopped parsley and sprinkle with hard Danish cheese. Cover with the mustard cream and spread with a spoon.

Bake in the oven for about 45 minutes until the cream is evenly browned.

Let the pasticcio cool slightly and cut into large pieces.