Prep Time


Cook Time





  • 350g Kāpiti Kowhai Gruyere
  • 500g Bucatini - cooked to packet instructions then tossed in 2 large eggs + 50g of grated Kāpiti Kowhai Gruyere
  • 2 Tbsp of olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, crushed
  • 800g lamb mince
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg     
  • 1 bay-leaf
  • 1 cup chicken or beef stock
  • 1 can whole peeled tomatoes
  • 2 Tbsp tomato paste
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 cup milk
  • 1 tsp dijon mustard


  • Gently fry the onions and garlic in olive oil until tender and translucent.
  • Add the mince and cook until brown.
  • Add cinnamon, nutmeg, bay-leaf and chicken stock, simmering until most of the liquid has gone. Add whole peeled tomatoes, tomato paste and simmer for five minutes.
  • Set aside to cool.
  • Meanwhile, melt the butter in a separate saucepan, add the flour and stir until smooth and gently heat until mixture turns a light, golden color, about six to seven minutes.
  • Heat the milk in a separate pan until just about to boil.
  • Slowly add the hot milk to the butter mixture, whisking continuously until very smooth.
  • Season with mustard, and set aside until ready to use.   
  • In a large deep oven proof dish layer half of the prepared eggy bucatini, all of the meat, the remaining bucatini then finally béchamel and a generous layer of grated Kāpiti Kowhai Gruyere. Pop into a preheated 180°C oven and bake until heated through, bubbling and golden and crisp on top.   
  • Serve with a fresh green salad.

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