Pastitsio

Method

Heat olive oil and sauté onions and garlic until softened, then brown the minced meat thoroughly. Stir in tomato puree, tinned tomatoes, wine, oregano, cinnamon, salt and pepper, then simmer for 30 minutes until the sauce reduces and thickens. Cook the pasta until al dente, drain and set aside. Make a béchamel sauce by melting butter, whisking in flour to form a roux, then gradually adding milk with the bay leaf, stirring continuously until thick and creamy; season to taste and remove bay leaf. Whisk egg yolks into the béchamel, then stir in half the grated cheese. In a large baking dish, layer half the pasta, then all the meat sauce, then remaining pasta. Pour béchamel sauce over the top and sprinkle with remaining cheese. Bake at 180°C for 45-50 minutes until the surface is golden and set, then rest for 10 minutes before serving.