Use half a packet of wholewheat macaroni par boil and set aside, mix in 1 raw beaten egg and 1/4 cup of grated Parmesan.
In a deep frying pan, fry up 500grams of lean mince with one chopped onion, and 1 glove of garlic puréed. Add a tinned Roma tomatoes, add whole spice, salt and black pepper as well as cinnamon to taste. Add half a cup of chicken stock, Simmer for 30 mins until it becomes thick.
To make the béchamel sauce, add 3 tablespoons of butter, 3 tablespoons of flour mix until smooth, then add 1 1/2 cups of milk, stir until thick, remove half the mixture and add 1raw beaten egg and 1/4 cup of Parmesan, readd to the original mixture.
In a large baking dish layer them all, start with thin base layer of macaroni, the entire meat mixture, another layer of macaroni and topped with the béchamel sauce, add grated Parmesan to the top, bake for an hour with foil and crisp at the end