Macaroni with gratin meat

In a pan with plenty of water seasoned with salt and a drizzle of olive oil, cook the dough.

Sauté the bay leaves, onion, garlic, knorr and olive oil and the diced bacon.

When the onion is beginning to brown, add the wine.

After the wine has evaporated, add the meat and season with salt, pepper, oregano and piri-piri.

When the meat looks slightly cooked, add the tomato pulp, the sliced ​​sausages.

Cook over low heat.

Grease a tray with butter and place the cooked dough inside. After the pasta add the meat, and finally add the bechamel on top.

Place cheese on top and place in a preheated oven at 180ºC, until golden brown.

Sprinkle with finely chopped basil and good appetite!