Oven-Baked Tagliatelle

• 1 package (500g) eggless tagliatelle

For the Mince (Meat Sauce)

• 1 kg pork mince (ground pork)
• A little olive oil
• 1 dry onion
• Salt
• Red hot pepper (Optional)
• 1 teaspoon cinnamon
• 1 cup fresh chopped parsley
• Fresh mint
• ½ cup dry white wine
• 1 large package (500ml) concentrated tomato juice
• 3 cups water
• 1 vegetable stock cube

For the Béchamel

• 7 cups milk
• ½ package (125 g) unsalted butter
• 7-8 well-filled tablespoons all-purpose flour
• ½ grated halloumi cheese
• 1 cup (100 g) 4-cheese blend, grated
• A little salt
• 1 vegetable stock cube
• Grated breadcrumbs (ground rusks)

For the Mince (Meat Sauce):

1. In a frying pan, sauté the mince (ground meat) along with the onion. Add the salt, pepper, cinnamon, parsley, mint, and stir.
2. Pour in the wine and let the alcohol evaporate. Add the concentrated tomato juice, water, and the stock cube.
3. Let the sauce boil well and add the tagliatelle. Cook for 7-8 minutes until the tagliatelle softens slightly.

For the Béchamel:

4. In a saucepan, melt the butter and when it has melted, add the flour. Stir until the flour is lightly browned (toasted) and pour in the milk. When the milk starts to boil, add the stock cube, salt, and half of the halloumi cheese. Remove the béchamel from the heat.
5. When the tagliatelle has softened, add 3 large ladles of béchamel, the cheeses, and stir into the pasta mixture in the saucepan.
6. Grease a baking dish and place the tagliatelle mixture inside. Spread the remaining béchamel over the top. Sprinkle with the rest of the grated halloumi, a little cinnamon, and breadcrumbs. Bake the oven-baked tagliatelle in the oven at 180°C until golden brown for about 30-50 minutes, depending on your oven.