Traditional Pastitsio (Greek Baked Pasta with Meat and Béchamel)

Meat sauce

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 500 g Minced beef
• ½ tsp Ground cinnamon
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 500 g Tomato passata

Pasta layer

• 350 g Macaroni
• 2 Egg
• 180 g Kefalotyri cheese

Béchamel

• 70 g Unsalted butter
• 70 g Plain flour
• 750 ml Whole milk
• ¼ tsp Ground nutmeg

1. Heat the oven to 180°C (355°F). Finely chop the onion and crush the garlic, then grate the kefalotyri cheese.
2. Heat the olive oil in a saucepan over medium heat and cook the onion with a pinch of the salt for 8 to 10 minutes until soft and lightly golden. Stir in the garlic for 1 minute until fragrant.
3. Add the minced beef and cook for 8 to 10 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the cinnamon, black pepper and remaining salt, then pour in the passata.
4. Simmer the meat sauce gently for 20 to 25 minutes until thick and rich, stirring occasionally. Taste and adjust with a little more black pepper if you like, then take off the heat.
5. Bring a large pot of well-salted water to the boil and cook the macaroni until just shy of al dente. Drain well and return it to the pot.
6. Beat the eggs in a bowl, then stir them through the hot macaroni so they lightly coat the pasta. Mix in 120 g of the kefalotyri cheese, reserving the rest for the topping.
7. For the béchamel, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes until it smells biscuity but has not browned.
8. Gradually whisk in the milk until smooth, then cook for 6 to 8 minutes, whisking often, until very thick and glossy. Stir in the nutmeg and a small pinch of black pepper, then take off the heat.
9. Assemble in a baking dish: spread the macaroni in an even layer, then spoon over the meat sauce. Pour the béchamel on top and smooth it to the edges.
10. Bake for 35 to 40 minutes until the top is golden and the edges are bubbling. Sprinkle over the remaining kefalotyri cheese and bake for 5 minutes more to melt.
11. Rest for 15 minutes so it sets, then slice and serve. The centre should hold together in neat portions.

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