Pasta al forno (Baked spaghetti)

Ingredients

1 onion, finely chopped
2 garlic cloves, finely chopped
500g minced pork or beef
1 tbsp plain flour

125 ml white wine
2 cans of chopped tomatoes
1 tbsp tomato puree
250ml chicken stock
1/2 tsp grated nutmeg
500g spaghetti
2 tbsp grated parmesan

Cook onion in large frying pan for 10 minutes. Add garlic, minced meat. Stir until brown, sprinkle with flour. Cook stirring for 3 min. Add white wine. Boil for 1 min. Add tomatoes, puree, stock, salt, pepper, nutmeg. Partially cover. Cook gently for 35 min. Heat oven to 180 degrees. Cook pasta in boiling water, drain. Toss with sauce. Scatter with parmesan. Pile into lightly oiled serving dish. Bake for 20 minutes until crisp

I have always seen this dish in Bella Italia, but I don't recalled having tried it. So when I happened to chance upon the recipe in the London Paper, I decided to try making it. I quite like the taste of this dish, nice natural flavours and most importantly, the taste of the pork (which can be too strong) has become mild and it blends in well with the tomatoes and the cheese.