500g farfalle (bow-tie) pasta
3 tbsp extra virgin olive oil
500g Emerald Hill beef mince
Sea salt and black pepper
1 brown onion, finely chopped
5 cloves garlic, finely chopped
Leaves of 1 bunch of flat-leaf parsley
1 tsp finely grated nutmeg
½ cup fresh or frozen peas
200g grated parmesan cheese, plus 3 tbsp extra
350ml pouring cream
425g can crushed tomatoes
4 free-range eggs, lightly beaten
Preheat oven to 170°C fan-forced (190°C conventional).
Cook pasta in plenty of lightly salted water until al dente, then drain. Heat 3 tbsp olive oil in a large frying pan over medium heat. Cook mince for 6 minutes or until brown. Season mince and remove from pan. Add onion and garlic and cook over high heat for 4 minutes. Stir in cooked mince, parsley leaves and nutmeg.
Place cooked pasta in a large bowl and add mince mixture, peas, 200g cheese, cream, crushed tomatoes and eggs. Season then add extra olive oil to taste, and stir to combine. Spoon into a large baking dish and press down with the back of a spoon. Sprinkle with the extra cheese, cover with non-stick baking paper and foil, and bake for 30 minutes. Remove foil and bake for 20 minutes or until golden and crisp.