Italian Pork Pastitsio with Parmesan Cream

Steps

1. Preheat oven to 220°C. Bring a large pot of salted water to the boil. Lightly grease a large baking dish (measuring about 25 x 35cm). Heat a drizzle of oil in large fry-pan on medium-high heat. Cook pork grind for about 5 minutes, breaking up with a wooden spoon as it cooks, until browned. Add onion and salt, and cook for about 2 minutes. Add tomato paste and carrot, and cook for 2-3 minutes, until fragrant.
2. Add wine/first measure of stock to pan and cook for 1-2 minutes, until liquid has reduced. Add second measure of stock and tomatoes, bring to a simmer and cook for about 8 minutes, until thickened. Stir through Worcestershire sauce and vinegar, and season to taste with salt and pepper.
3. While sauce is simmering, cook pasta (broken in half, if desired) in pot of boiling water for 6 minutes, then drain. Toss with a little oil and place lengthways into prepared dish.
4. Once sauce has cooked, pour over pasta and shake dish to evenly distribute. Evenly pour Parmesan cream over to coat and bake for about 20 minutes, until pasta is cooked through and topping is golden.
5. While pastitsio cooks, cut cucumber in half lengthways and thinly slice. Quarter apple and thinly slice. Add both to a large bowl along with spinach and dressing. Toss to combine and season to taste with salt and pepper.
6. To serve, divide Italian pork pastitsio into 4-6 pieces and serve with salad on the side.