Pastitchio

Method

Heat olive oil in a large pan and sauté the onion and garlic until softened, then add the minced beef and brown thoroughly. Stir in tomato puree, tinned tomatoes, red wine, and cinnamon stick, then simmer gently for 20-25 minutes until the sauce is rich and reduced. Season well with salt and pepper, then remove the cinnamon stick. Meanwhile, cook the macaroni in salted boiling water until al dente, drain and set aside. To make the béchamel sauce, melt butter in a saucepan, whisk in flour to form a roux, then gradually add milk whilst stirring constantly until smooth and thickened. Remove from heat, cool slightly, then whisk in the egg yolks and half the Parmesan cheese. Preheat oven to 180°C and layer half the pasta into a buttered baking dish, top with the meat sauce, then remaining pasta, and finally pour the béchamel evenly over the top. Sprinkle with remaining Parmesan and bake for 35-40 minutes until golden brown on top. Allow to rest for 10 minutes before serving.