Creamy Beef and Leek Pasta

In a big skillet set over medium-high heat, warm up a little vegetable oil. Chop the onion and mince the garlic, then sauté until aromatic and transparent.

To the skillet add the minced meat and heat, stirring, until well browned.

Add the dry red wine and cook, stirring, until the alcohol evaporates, a few minutes.

Stir in the sugar, nutmeg, salt, and black pepper and the diced tomatoes. Simmer the mixture, stirring now and then, until it thickens into a rich sauce, approximately 15 to 20 minutes.

Cook the pasta in a separate saucepan following the package directions, until al dente. Pour off and leave aside.

Melt the butter over low heat in another pot. Heat through the chopped leek.

To make a roux, gradually whisk flour into the leek and butter combination.

Pour in the milk gradually, stirring all the while to prevent lumps. Cook just till sauce thickens and coated spoon back.

Stirred into the white sauce until melted and well blended is the shredded Parmesan cheese.

Stir until well covered the cooked spaghetti and meat and tomato sauce in the pan.

Spoon the steak and pasta mixture into an ovenproof dish. Spread evenly over the top the creamy leek sauce.

Toss in the grated mozzarella cheese.

Turn up the oven to 180°C (350°F). About 20 to 25 minutes should be plenty to melt and bubble the cheese over the spaghetti.

After that, take out of the oven and leave it to cool a little before serving.