Pastitsio

Cook Time 2 hours 15 minutes 

Servings 12

Ingredients

1kg minced beef

1 can of tomatoes, peeled and pureed

2 onions, grated

500g thick tube-shaped pasta (such as macaroni or penne)

200g feta

2 cups (100g kefalograviera or other semi-hard cheese (such as kefalotiri), or one of each, grated

4 tbsp butter, melted, plus extra for brushing

2 tbsp fine breadcrumbs

1 egg white, lightly beaten

150ml of olive oil

1 tbsp tomato paste

4 cups (1L) of béchamel sauce (see recipe below)

1 cup of water

A pinch of nutmeg, grated

A pinch of cinnamon, ground (optional)

3 tbsp fresh parsley, finely chopped

½ tsp sugar

Salt and pepper

Béchamel Sauce

100g plain flour

100g butter

3 egg yolks, lightly beaten

1L full cream milk

1 bay leaf

A pinch of nutmeg

½ tsp salt

½ tsp white pepper

Method

Heat half a cup (120ml) of the oil in a large pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Increase the heat to medium, add the minced beef, and cook for 10 - 15 minutes, stirring and breaking up the meat with the spoon until lightly browned.

Stir in the tomatoes, tomato paste, water, cinnamon (if desired), sugar and parsley, and season with salt and pepper. Reduce the heat and simmer for 15 - 20 minutes or until the liquid has reduced.

Remove from the heat and let cool for 5 minutes. Fold in the egg white and half of the kefalograviera (approx. 1 cup). Taste and adjust the seasoning if necessary.

To make the béchamel sauce, warm your milk in a saucepan with the bay leaf. Set aside. In a pot, melt the butter, add the flour and stir vigorously. Continue stirring for approx. 3 - 5 minutes in order to take away the flour taste. Take the pot off the stove and gently pour in the milk. Continue whisking to ensure no lumps are formed. Return to the stove and cook for another 5 minutes or so. Season with salt, pepper and nutmeg. Beat the eggs and add them to the cooked sauce.

Fold in the egg yolks and the remaining kefalograviera (approx. 1 cup) into the béchamel sauce, season with salt and pepper, and stir in the nutmeg.

Bring a large pan of water to a boil and stir in salt and the remaining oil. Add the pasta and cook for 8 - 10 minutes or until al dente. Drain and toss with the melted butter, then let cool.

Preheat the oven to 160°C. Brush the ovenproof dish with melted butter and sprinkle with the breadcrumbs. Stir the feta and a small handful of kefalograviera into the cooled pasta along with two cups of béchamel sauce. Mix well into the pasta.

Line the base of the prepared dish with half the pasta mixture and spread the meat mixture on top. Cover with the remaining pasta and pour the rest of the béchamel sauce over it. Bake for about 1 hour or until the top is golden brown. Let the dish stand for 15 minutes before cutting into serving pieces.