Pastitsio

Instructions

1. 1
   Heat olive oil in a large pan and sauté chopped onion until softened, about 5 minutes.
2. 2
   Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Add ground meat and cook, breaking it apart with a spoon, until browned completely.
4. 4
   Stir in tomato paste and cook for 2 minutes to caramelize slightly.
5. 5
   Pour in red wine and let simmer for 3-4 minutes to reduce alcohol.
6. 6
   Add oregano, cinnamon, salt and pepper. Simmer the meat sauce for 15-20 minutes until thickened.
7. 7
   While the sauce simmers, cook pasta in salted boiling water until just al dente (about 2 minutes less than package instructions). Drain and set aside.
8. 8
   Prepare béchamel sauce: melt butter in a saucepan, whisk in flour to form a roux, cook for 1-2 minutes.
9. 9
   Gradually add warm milk while whisking constantly to avoid lumps. Cook for 5-7 minutes until thickened.
10. 10
    Remove from heat and let cool slightly. Beat eggs in a bowl, then temper by slowly adding some béchamel while whisking. Pour egg mixture back into béchamel, stirring well.
11. 11
    Stir most of the cheese into the béchamel sauce.
12. 12
    Preheat oven to 180°C (350°F).
13. 13
    In a 9x13 inch baking dish, spread a thin layer of béchamel sauce on the bottom.
14. 14
    Add half the cooked pasta, spreading evenly.
15. 15
    Pour the entire meat sauce over the pasta layer.
16. 16
    Add the remaining pasta on top.
17. 17
    Pour the remaining béchamel sauce over the pasta, spreading evenly to the edges.
18. 18
    Sprinkle remaining cheese on top.
19. 19
    Bake for 35-40 minutes until the top is golden brown and slightly crispy.
20. 20
    Let rest for 10 minutes before cutting and serving.