Method

1. For the meat sauce, heat the oil in a large non-stick pan that has a lid. Add the onion and beef, and pork mince (or mince of your choice) and fry over a high heat until all the moisture goes. Add the garlic, cloves, and allspice and stir, then add the wine.
2. Cook until most of the wine has evaporated, then add the tomato, tomato paste and parsley and season well with salt and pepper. Stir in 500ml of hot water. Put the lid on, lower the heat and simmer for about 45 minutes. You want a thick, almost dry sauce so take the lid off for the last 10 minutes if you need to reduce it. Taste for seasoning, then reserve until needed.
3. Cook the gluten free pasta in boiling salted water until it’s just done and drain well. Place in the bottom of a large ovenproof dish.
4. Add the ricotta, mixing it through the gluten free pasta. Press the pasta down firmly because it needs to be as compact as possible for slicing later.
5. Pre heat the oven to 180˚C/350˚F/gas mark 4. For the béchamel, heat the milk, cinnamon and cloves in a saucepan. Melt the butter in another saucepan. Add the flour and stir with a wooden spoon on a low heat until smooth. Now add the warm milk bit by bit, stirring all the time. Now whisk, and when you have a lump-free thick cream, remove from the heat. It’s important that it is thick and gloopy on the surface. Break the eggs into a bowl and whisk well.
6. Whisk a ladleful of béchamel into the eggs to acclimatise them, then whisk the whole lot back into the sauce. Add the grated cheese and season with salt and pepper.
7. Place the meat sauce over the pasta in a good level layer and press it down firmly. Pour the béchamel over the top. Bake for 30 to 40 minutes or until the béchamel is firm and golden brown on top. Remove from the oven and allow to cool for about 30 minutes before serving, so that the layers become firm enough to slice. If you try to serve it earlier, it may not hold its shape and may ooze.