Pastitsio

Ingredients

• For the meat sauce:
• 2 tbsp olive oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 800g minced beef (or half beef, half lamb)
• 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 200ml red wine
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• 1 tsp dried oregano
• 2 bay leaves
• Salt and black pepper to taste
• For the pasta:
• 500g tubular pasta (bucatini, ziti, or thick macaroni)
• 2 eggs, beaten
• 100g grated kefalotyri or parmesan cheese
• Pinch of nutmeg
• For the béchamel:
• 100g butter
• 100g plain flour
• 1 litre whole milk, warmed
• 4 egg yolks
• 150g grated kefalotyri or parmesan cheese
• Pinch of nutmeg
• Salt and white pepper to taste

Method

1. Start with the meat sauce. Heat the olive oil in a large, deep frying pan over medium heat. Add the onions and cook for 8-10 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant.

2. Increase the heat to medium-high and add the minced meat, breaking it up with a wooden spoon. Cook for 8-10 minutes until well browned - don't rush this step, as the browning adds depth of flavour. Season generously with salt and pepper.

3. Pour in the red wine and let it bubble vigorously for 2 minutes to cook off the alcohol. Add the chopped tomatoes, tomato purée, cinnamon, allspice, oregano, and bay leaves. The cinnamon is essential - it's what gives pastitsio its distinctive Greek flavour.

4. Reduce heat to low and simmer gently for 40-45 minutes, stirring occasionally, until the sauce is thick and rich. If it starts to look dry, add a splash of water. The sauce should be quite thick, not watery. Remove the bay leaves and taste for seasoning. Set aside to cool slightly.

5. Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions, but reduce cooking time by 2 minutes - it should be al dente as it will cook further in the oven. Drain well and return to the pan. Whilst still hot, add the beaten eggs, grated cheese, and nutmeg, stirring quickly to combine. The eggs will cook slightly from the heat of the pasta, binding everything together.

6. Now make the béchamel. Melt the butter in a large saucepan over medium heat. Add the flour and whisk continuously for 2 minutes to create a pale roux - don't let it brown. Gradually add the warm milk, whisking constantly to prevent lumps. Keep whisking until the sauce comes to a gentle bubble and thickens enough to coat the back of a spoon, about 8-10 minutes.

7. Remove from heat and season with salt, white pepper, and nutmeg. Allow to cool for 5 minutes. Beat the egg yolks in a small bowl, then whisk in a ladleful of the béchamel to temper them. Pour this mixture back into the béchamel, whisking constantly. Stir in 100g of the grated cheese until melted and smooth.

8. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Butter a large baking dish (approximately 30cm x 25cm x 7cm deep). Spread half the pasta mixture in an even layer on the bottom. Pour the meat sauce over the pasta, spreading it evenly to the edges. Top with the remaining pasta, pressing down gently to compact the layers.

9. Pour the béchamel sauce over the top, using a spatula to spread it evenly and completely cover the pasta - you don't want any pasta poking through as it will dry out during baking. Sprinkle with the remaining 50g of cheese.

10. Bake for 50-60 minutes until the top is golden brown and bubbling around the edges. If the top is browning too quickly, cover loosely with foil. The béchamel should have set firm.

11. Remove from the oven and let it rest for at least 20 minutes before cutting - this is crucial as it allows the layers to set properly and makes portioning much easier. Cut into generous squares and serve with a simple green salad. Pastitsio is even better the next day when the flavours have melded together. It reheats beautifully, making it perfect for feeding a crowd.