Ingredients

• 2 tablespoons olive oil, plus extra, to grease
• 1 onion
• 2 cloves garlic
• 500g lamb mince or beef mince
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 95g (1/3 cup) tomato paste
• 400g can crushed tomatoes
• 375g fresh fettuccine
• 60g grated parmesan
• 3 eggs
• 150g feta
• 400g fresh ricotta
• 2 egg yolks

Method

• Step 1 Preheat oven to 200°C fan-forced. Bring a saucepan of salted water to the boil over high heat. Meanwhile, heat oil in a frying pan over medium heat. Peel and finely chop onion, add to pan, then peel and crush over garlic. Add mince, increase heat to high, then cook, breaking up mince with a wooden spoon, for 8 minutes or until browned. Add spices and tomato paste, stir for 1 minute, then add tomatoes. Bring to a simmer and cook for 5 minutes or until thickened slightly.
• Step 2 Cook pasta in boiling water for 1 minute. Drain, then return pasta to pan (it will be slightly undercooked). Working quickly, add 30g parmesan, crack in 2 eggs, then stir to coat.
• Step 3 Grease dishes with a little extra oil. Divide pasta mixture among dishes, then top with mince mixture. Place on an oven tray and bake for 5 minutes. Meanwhile, crumble feta into the bowl of a food processor. Add ricotta and egg yolks, and remaining 30g parmesan and egg, then process until smooth.
• Step 4 Spoon feta mixture over mince. Return to oven and bake for a further 8 minutes or until top is golden. Serve immediately.