Spaghetti & Meat Pie

Buttered noodles, wine-simmered beef and nutmeg cream, baked | Nana's recipe, preserved on Hestia

This spaghetti and meat pie stands as a reliable anchor in our family’s kitchen. Moving beyond a simple evening meal, this dish celebrates the tactile process of building a meal by hand, from the aromatic reduction of red wine and beef stock to the final dusting of parmesan. By archiving our beloved Nana's recipe here, we are keeping the specific warmth of this hearth-side classic alive, providing a clear and usable map for future generations to recreate its distinct, savoury comfort.

Method

1. Cook the 500g of long spaghetti in boiling salted water until just tender. Drain the pasta and return it to the pan.

2. Melt the 4 tablespoons of butter in a small saucepan until it turns a light golden brown, then pour it over the spaghetti. Add 1/2 cup of the grated parmesan cheese, 1/4 teaspoon of nutmeg, and salt and pepper to taste. Toss the mixture well and set aside to cool.

3. Once the pasta is cool, add the 3 lightly beaten eggs and toss again until the spaghetti is well coated.

4. In a separate large pan, gently fry the chopped onion and garlic in 2 tablespoons of butter until soft. Increase the heat, add the 750g of minced beef, and stir well until the meat begins to brown.

5. Add the 3 tablespoons of tomato paste, 1/2 cup of wine, 1/2 cup of beef stock, 2 tablespoons of chopped parsley, 1/2 teaspoon of sugar, and salt and pepper. Cover and simmer over a gentle heat for 20 minutes.

6. To prepare the cream sauce, melt the 1/3 cup of butter in a saucepan and stir in the 1/2 cup of cornflour. Cook the mixture gently for 2 minutes to cook out the flour.

7. Add the 2 cups of milk all at once and bring the mixture to a boil, stirring constantly until it thickens. Boil gently for 1 minute, then stir in the 1/4 teaspoon of nutmeg, the 1 lightly beaten egg, and salt and pepper.

8. Take 1/2 cup of this cream sauce and stir it into the simmered meat sauce to help it bind.

9. Butter a large 33cm x 23cm x 8cm oven dish. Spoon half of the prepared spaghetti evenly into the base, then top it with the entire meat sauce mixture.

10. Cover the meat with the remaining spaghetti, leveling the top with a spoon. Pour the rest of the cream sauce over the top, spreading it so it completely covers the pasta.

11. Sprinkle the remaining 1/4 cup of parmesan cheese over the top and cook in a moderate oven at 180°C for 50 minutes, or until the top is golden brown and firm.

12. Allow the pie to stand for 10 minutes before cutting it into squares. This resting period is a vital part of the ritual, ensuring the layers set correctly for serving.

Ritual of Presence

• The Rhythmic Toss: As you combine the cooked spaghetti with the golden-brown butter, nutmeg, and parmesan, notice the shifting texture of the pasta as it becomes glossed and fragrant. Use slow, deliberate motions to incorporate the eggs, acknowledging the weight and resistance of the noodles under your hands as they form the foundation of the pie.

• The Aromatic Reduction: While the meat sauce simmers, intentionally breathe in the rich, complex scent of the red wine and beef stock as they reduce with the garlic and parsley. Let this twenty-minute period of bubbling serve as a sensory cue to step away from the rush of the day, allowing the sauce to thicken into a deep, savoury anchor for the meal.

• The Architecture of Assembly: As you layer the buttered spaghetti and the bound meat sauce into the oven dish, treat the process as an intentional act of construction. Notice the contrast between the structured pasta layers and the velvety smoothness of the cream sauce as you spread it to the edges. This final "clearing" of the surface with a dusting of parmesan represents a quiet moment of preparation before the transformation of the bake.

• The Ingredient of Patience: Once the pie is removed from the oven, golden and firm, honor the ten-minute resting period. Instead of rushing to serve, use this interval as a moment of stillness in your kitchen. Watch as the steam rises and the layers set, acknowledging that this time of rest is essential for the dish to maintain its structure and for you to return to the present moment before sharing.

• A Coordinate of Connection: As you cut the pie into squares, notice the weight of the portions and the distinct, savoury layers you have built. Recognize this dish not just as a meal, but as a reliable point of connection—a "shared bowl" in square form—that brings people together around the table to experience the enduring warmth of your home.