Pastitsio (Greek Baked Pasta with Minced Beef and Béchamel)

Meat sauce

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

Pasta and béchamel

• 350 g Penne
• 80 g Unsalted butter
• 80 g Plain flour
• 800 ml Whole milk
• ½ tsp Ground nutmeg

1. Heat the oven to 190°C (375°F). Finely chop the onion and crush the garlic.
2. Heat the olive oil in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes until soft and lightly golden, then stir in the garlic for 1 minute.
3. Add the minced beef and cook over medium-high heat for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Season with the remaining salt, black pepper and cinnamon.
4. Stir in the tomato passata and bring to a gentle simmer. Cook for 20 to 25 minutes until thick and rich, then take off the heat.
5. Meanwhile, bring a large pot of well-salted water to the boil and cook the penne until just al dente. Drain well and tip into a baking dish, spreading into an even layer.
6. Spoon the meat sauce evenly over the pasta and gently level the top. Set aside while you make the béchamel.
7. In a saucepan over medium heat, melt the butter. Add the plain flour and whisk for 1 to 2 minutes until smooth and lightly foaming.
8. Gradually whisk in the whole milk until smooth, then cook, whisking often, for 6 to 8 minutes until very thick and glossy. Stir in the nutmeg and a little black pepper.
9. Pour the béchamel over the meat layer and smooth the top. Bake for 35 to 40 minutes until set and golden, with gentle bubbling at the edges.
10. Rest for 15 minutes before slicing so the layers set neatly. Serve warm.

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