Pastitsio

Instructions

1. 1
   Heat olive oil in a large pot and sauté the chopped onion until translucent. Add minced garlic and cook for 1 minute.
2. 2
   Add the ground meat and brown thoroughly, breaking it into small pieces. Stir in tomato paste and cook for 2 minutes.
3. 3
   Pour in red wine and crushed tomatoes. Add cinnamon, salt, and pepper. Simmer for 20-25 minutes until the sauce thickens.
4. 4
   While the meat sauce cooks, bring a large pot of salted water to boil. Cook the pasta until al dente, drain, and set aside.
5. 5
   Prepare the béchamel sauce: melt butter in a saucepan, whisk in flour to create a roux, and cook for 1 minute. Gradually add milk while whisking to avoid lumps. Cook until thick and creamy. Season with salt and pepper.
6. 6
   Remove béchamel from heat and let cool slightly. Whisk in eggs and half of the grated cheese.
7. 7
   Preheat oven to 180°C (350°F). In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom.
8. 8
   Layer half of the cooked pasta over the meat sauce, then add remaining meat sauce, then the remaining pasta.
9. 9
   Pour the béchamel sauce evenly over the top layer. Sprinkle with remaining cheese.
10. 10
    Bake for 35-40 minutes until the top is golden brown and the casserole is bubbling at the edges. Let rest for 10 minutes before serving.