Pasticcio of farfalle - comfort food

Ingredients
500g farfalle pasta
3 Tbsp olive oil (plus extra)
300g veal or beef mince
Salt + pepper
1 brown onion, finely chopped
5 cloves garlic, finely chopped
1 bunch flat-leaf parsley, leaves picked
1 tsp grated nutmeg
½ cup peas (fresh or frozen)
200g grated *grana padano cheese
350ml pouring cream
4 eggs
3 Tbsp extra grated grana padano cheese

Method
Preheat oven to 170C
Cook pasta until al dente. Drain and set aside.
Heat oil in large pan over medium heat, add mince and cook until brown. Season then remove from pan.
Add onion and garlic to pan and cook over high heat for 4 mins. Add cooked mince, parsley and nutmeg, stir to combine.
Place cooked pasta in large bowl and add mince mixture, peas, cheese, cream and eggs. Season then add extra olive oil to taste and stir to combine.
Spoon into a large baking dish and press with back of spoon,
Sprinkle with extra cheese and bake, covered with foil, for 30 mins. Remove foil and back for 20 mins or until golden.


Chook’s note: This is a very forgiving recipe so tweak it to your taste or to what you have available. I usually cut into serving size pieces, wrap in foil and freeze. It can be eaten cold so good for a picnic.  It’s a solid meal and real comfort food – for pasta lovers. 
*Grana padano cheese is similar to Parmigiano-Reggiano cheese, what we usually call parmesan. They’re both hard, crumbly cheeses made from cow’s milk