Rick Stein served up a tasty beef and macaroni pasta pie on Saturday Kitchen.

The ingredients for the ragu meat sauce: 4 tbsp olive oil, 1 medium onion, finely chopped, 4 garlic coves, finely chopped, 2 celery sticks, finely chopped, kg lean beef mince, 200ml red wine, 400g tin chopped tomatoes, 2 tbsp tomato puree, 10cm cinnamon stick, ½ tsp ground cloves, 1 tbsp dried oregano, 2 tbsp fresh chopped oregano, 3 fresh bay leaves, salt and freshly ground black pepper.

For the pie: 500g tubular pasta, such as rigatoni, penne or tortiglioni, 2 free-range eggs, lightly beaten, 50g Greek Kefalotiri cheese or Parmesan, finely grated, 2 tbsp melted butter and 10g fresh white breadcrumbs.

For the white sauce: 115g unsalted butter, 115g plain flour, 1.2 litres full-fat milk, plus extra to let down the sauce and ½ tsp freshly grated nutmeg.

See recipes by Rick in his book titled: Coast to Coast: Food from the Lands & Sea Inspired by Travels Across the World available from Amazon now.