Preheat your oven to 375F.

Start by boiling the pasta in salted water until al dente. Drain and set aside.

For the meat sauce, finely dice the onion and cook in a pan with the vegetable oil, stirring occasionally until softened for about 5 minutes.

Add the meat and break it up using a wooden spoon and cook until browned, for about 5-7 minutes.

Add all the spices and the tomato sauce and simmer for 5 minutes. Set aside.

Make the bechamel sauce by melting the butter over medium heat.

Add the flour in a few tablespoons at a time and continue whisking as you do this to form a roux. Cook for 3-4 minutes as you continuously whisk.

Warm the milk by heating in the microwave for a few seconds until its room temperature or slightly warmer (you don't need it to be hot). Cold milk works too but warm milk is easier to incorporate.

Pour the milk in slowly while continuously whisking. The sauce may look lumpy but don't worry - keep pouring in the milk and whisking. If you feel your sauce is catching on the bottom of the pan, turn the heat down to medium low.

When milk is finished, add in the chicken stock and continue to whisk for 4-5 minutes until the sauce thickens. Check by coating the back of a spoon and running your finger through it - it should stay separated.

Mix the pasta with roughly 1 cup of the Bechamel sauce.

In a deep, large casserole dish, add a tablespoon of Bechamel sauce and spread it around, then add half the pasta.

Add all of the meat mixture on top and even out the layer, then add the remaining pasta.

Cover with all of the Bechamel sauce and smooth it out - you should have enough sauce to cover the whole thing well.

Cover the casserole with aluminium foil and bake at 375F for 45 mins. Uncover and broil for 15 minutes to brown the top.

Allow the pasta to cool for 15-20 minutes to set, then cut into pieces and enjoy.