Cook the pasta in boiling salted water for about 12 minutes
Clean and wash broccoli, divide into florets and cook in a little salted water for about 5 minutes. Cut the ham into cubes. Crumble toast. Whisk eggs and milk. Season with salt, pepper and nutmeg
Pour the ham, drained pasta and broccoli into a greased baking tray (approx. 24 x 35 cm) or large casserole dish. Pour egg milk over it. Sprinkle breadcrumbs over it. Add 50 g fat in flakes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 35-40 minutes
Peel onions and garlic. Chop both finely. Heat 10 g fat. Sauté onions and garlic. Stir in tomato paste and sweat it. Deglaze with 3/8 litres of water, bring to the boil and stir in the stock. Add chunky tomatoes. Let the sauce boil down for about 10 minutes while stirring. Season to taste with salt and pepper