Oven-Baked Tagliatelle

• • 1 package (500g) egg-free tagliatelle

For the Mince

• • 1 kg pork mince
• • A little olive oil
• • 1 dry onion
• • Salt
• • Hot red pepper (Optional)
• • 1 teaspoon cinnamon
• • 1 cup fresh chopped parsley
• • Fresh spearmint
• • ½ cup dry white wine
• • 1 large package (500ml) concentrated tomato juice
• • 3 cups water
• • 1 vegetable stock cube

For the Béchamel

• • 7 cups milk
• • ½ package (125g) unsalted butter
• • 7-8 well-filled tablespoons all-purpose flour
• • ½ grated halloumi cheese
• • 1 cup (100g) 4 cheeses, grated
• • A little salt
• • 1 vegetable stock cube
• • Grated capers (ground breadcrumbs)

For the Mince:

1. 1. In a pan, sauté the mince along with the onion. Add the salt, pepper, cinnamon, parsley, spearmint, and stir.
2. 2. Pour in the wine and let the alcohol evaporate. Add the concentrated tomato juice, water, and stock cube.
3. 3. Let the sauce boil well and add the tagliatelle. Cook for 7-8 minutes until the tagliatelle softens.

For the Béchamel:

1. 1. In a saucepan, put the butter and when it melts, add the flour. Stir until the flour is lightly browned and pour in the milk. When the milk boils, add the stock cube, salt, and half of the halloumi cheese. Remove the béchamel from the heat.
2. 2. When the tagliatelle has softened, add 3 large spoonfuls of béchamel, the cheeses to the saucepan, and stir.
3. 3. Grease a baking dish and place the tagliatelle inside. Spread the béchamel on top. Sprinkle with the remaining grated halloumi, a little cinnamon, and capers (breadcrumbs). Bake the oven-baked tagliatelle at 180°C until golden brown for about 30-50 minutes, depending on your oven.