1 onions, peeled and chopped 

 1 tablespoon oil 

 1 teaspoon garlic, minced 

 0.5 kg ground beef 

 3 stalks celery, finely chopped 

 1 bay leaves 

 1 teaspoon dried basil 

 1 teaspoon dried oregano 

 400 gr canned tomatoes 

 1/4 cup beef stock 

 3 tablespoons parsley, chopped 

 salt and pepper 

 red pepper flakes 

 230 gr corkscrew macaroni ( or penne) 

 2 eggs 

 230 gr cottage cheese ( or plain yogurt, or creme fraiche) 

 3/4 cup grated cheddar cheese 

 

Directions:

 

Cook the onion in oil, in a frying pan, on low heat for 5 minutes. Add the garlic and cook for 1 minute. Set aside.

Add the ground beef to the pan, and cook, breaking it up often until the meat is no longer pink. Add the cooked onions back to the pan with the celery, bay leaf and dried herbs, tomatoes, salt, pepper, and pepper flakes, and beef stock. Cover and simmer gently for about 30 minutes, stirring occasionally until thickened.

Meanwhile, Cook the pasta in plenty of boiling water until al dente. Drain and add salt to taste.