Peel and chop the onion and garlic (or use a garlic press).

Bring a pot of salted water to a boil for the pasta. Add the penne and cook for 6–7 minutes. Drain. The goal is not to fully cook the pasta at this stage, as it will finish cooking in the oven.

Heat a drizzle of oil in a pan and add the onion and garlic. Sauté for a few minutes until the onion becomes translucent. Then add the minced meat and cook for 6–8 minutes, until nicely browned. Season with salt and pepper.

Add 300 ml of water, tomato sauce, and herb mix. Simmer over low heat for 15–20 minutes, until the sauce becomes creamy. Taste and adjust salt and pepper. Meanwhile, preheat the oven to 180°C (350°F).

Spread half of the sauce in a baking dish. Layer half of the cooked penne over the sauce, then sprinkle some grated cheese. Add another layer of sauce, the remaining pasta, and top with the remaining cheese.

Bake in the oven for 20 minutes, until the top is golden.