Macaroni Bolognese Casserole

• 1 tbsp olive oil
• 1 lb ground pork or beef
• 1 None onion, peeled and finely diced
• 2 1/2 oz celery, peeled and diced
• 2 oz leeks, finely diced
• 4 oz carrots, peeled and diced
• 1 clove garlic, peeled and finely chopped
• 1 tsp tomato paste
• 1 - 15 oz can chopped tomatoes
• 4 sprigs fresh thyme, rough chopped
• 3/4 lb macaroni
• 2 None eggs
• 1/2 cup sour cream
• 1/3 cup 2% milk
• None pinch grated nutmeg
• 3/4 cup Parmesan cheese, grated
• None None arugula, to garnish

1. Preheat the oven to 400u0b0F. Grease a 10 inch springform pan and wrap the outside tightly with foil. Heat the oil in a frying pan and brown the ground meat for 5 mins, until crumbly. Add the onion, celery, leeks, carrots and garlic. Stir in the tomato paste and cook for 1 min. Add the chopped tomatoes, cover and simmer for 15-20 mins, until very thick. Add the thyme and season.
2. Meanwhile, cook the macaroni in boiling salted water according to the package instructions. Drain and spread over the bottom of the pan. Beat the eggs, sour cream and milk. Season and add a pinch of nutmeg. Pour 2/3 of the mixture over the pasta and sprinkle with 1/2 the cheese. Spread the ground meat mixture over top then pour in the remaining egg mixture. Sprinkle with the remaining cheese. Bake for 45 mins.
3. Remove from the oven and allow to rest for 10 mins. Garnish with arugula.

olive oil, ground pork, onion, celery, leeks, carrots, clove garlic, tomato, tomatoes, thyme, macaroni, eggs, sour cream, milk, nutmeg, parmesan cheese, arugula

Taken from recipes-plus.com/api/v2.0/recipes/15985 (may not work)