Directions

1. Fill a large pot halfway with water and salt generously. Set over high heat to bring to a boil.

2. Chop the onion into a fine dice. Set a braising pan over medium heat. Once hot, put a splash of olive oil into the pan, then add the onion and cook, stirring occasionally with a wooden spoon until soft, 3 to 5 minutes. Add the garlic, ginger, cumin seeds, and Berbere spice and cook, stirring frequently until fragrant, about 2 minutes.

3. Add the beef and break it into small pieces using the wooden spoon. Increase the heat to medium-high and continue to cook the beef, stirring occasionally, until browned.
4. While the beef is cooking, cook the pasta in the salted boiling water. Set a timer according to the package directions and reserve 1 cup of pasta water before draining.
5. Once the beef has browned, stir in the tomato paste and cook until it turns a darker red, 1 to 2 minutes. Lower the heat to medium, pour in the wine, and use the wooden spoon to scrape up any browned bits from the bottom of the pan.
6. Sprinkle in the chickpea flour, if using, and stir well to ensure there are no clumps. Stir in the milk and the Cheddar and Parmesan cheeses. Once the cheeses have partially melted, fold in the cooked pasta. If the sauce is too thick, add small splashes of the reserved pasta water.