Instructions: Melt the butter in a pan and fry the gammon for 2 minutes.

Add the onion carrot and celeriac and fry for 3 minutes.

Add the minced beef and cook for 5 minutes.

Stir in the wine and tomato puree and cook for another 10 minutes.

Season with salt pepper ground cloves and grated nutmeg.

Meanwhile cook the macaroni in plenty of boiling salted water for about 15 minutes until tender.

Drain.

Grease an ovenproof dish with butter.

Put in a layer of macaroni then a layer of filling then a sprinkling of Parmesan cheese.

Repeat until all the ingredients are used up finishing with a layer of Parmesan.

Bake at 220 degrees C/425 degrees F/gas 7 for 20 minutes.

Turn out on to a hot plate and pour over some tomato ketchup.

Garnish with parsley.

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