Imqarrun Il-Forn

Prepare the sauce separately in a large, low pan by lightly frying the onion and some garlic, then the minced meat, liver, bacon, carrots and peas. When all has browned increase the flame to sizzle, add chicken stock and bay leaves and let simmer. Add the canned tomatoes, tomato sauce, salt, pepper, and spices and bring to a boil. Then lower the flame completely and let simmer for at least one hour, stirring occasionally until the sauce takes a rich red/orangey colour. Boil the macaroni leaving it well al dente and when drained toss with one tablespoon of olive oil. When cool mix the macaroni and sauce, combining the egg and the cheese and lay in an oiled oven dish. Bake in the oven on a medium flame for at least an hour and then intensify the heat for a while until the top browns to a delicious crunch.