• 500g macaroni
  • 2 medium onions
  • 4 medium carrots
  • 800 grams minced beef
  • curry powder
  • nutmeg
  • red wine
  • tomato paste
  • tomato puree
  • bay leaves
  • 4 eggs
  • frozen small peas
  • grated cheese


Heat the oil and fry the onions gently until golden, add the peas, carrots and minced beef and salt and pepper. Stir well and cook for 15 minutes. Add a glass of wine and a bay leaf and then the tomato paste and puree. Grate some nutmeg. Simmer, covered for about 30 min, then uncovered for another half an hour.

Boil the macaroni in plenty of salted water until al dente. Do not over cook it otherwise it will lose shape and texture by the end. Pour a cup of cold water into the pan as soon as the pasta is cooked. Drain. Mix the meat and the tomato into the macaroni, add the eggs and season. Mix well together in a large dish. Sprinkle grated cheese on top. Bake at 200C for 30 min.

Cooking Time: 30 mins

Difficulty: Easy

This is a traditional Maltese recipe inherited from neighboring Sicily, and which, with a few tweaks here and there we went on to adopt as our own. It might take some time to prepare but the good news is that this dish improves with keeping.