Pastitsio

INGREDIENTS
4 tbs olive oil
1 large onion, chopped
2 tbs chopped parsley
2 garlic cloves, crushed
850g lean beef mince
1 bay leaf
1 tsp ground cinnamon
125mL white wine
400g tinned tomoatoes, chopped
450g short pasta
30g butter
1/2 tsp dried mint
1 tbs breadcrumbs

Bechamel Sauce
120g butter
125g (1 cup) plain flour
1 litre warm milk
a little freshly grated nutmeg

METHOD
Heat the oil in a large non-stick saucepan and fry the onion until soft and lightly golden.
Add the parsley and garlic and cook for a few seconds before adding the meat.
Fry for a few minutes until all the moisture has evaporated and the mince is starting to brown.
Season with salt and pepper and add the bay leaf and cinnamon.
When it begins to fry in the oil and brown, add the wine and cook until evaporated.
Add the tomatoes and about a cupful of water and continue cooking over medium to high heat for 10-15 minutes until the tomatoes have melted into the meat (the meat shouldn't be too dry).
Remove from the heat.
Preheat your oven to 180°C.
Meanwhile, cook the pasta in boiling salted water for 2 minutes less than it says on the packet so that it is still quite firm.
Drain and put in a bowl.
Mix in the butter and crumble in the mint with your fingers.
Mix through well and spoon half over the base of a large ovenproof dish (35cm by 24 cm by 6cm deep).
Pour the meat mixture over the top so it evenly covers the pasta.
Add the remaining pasta in another layer over the top.
Press down with a wooden spoon so that it is fairly compact.
Set aside while you make the bechamel sauce.
Melt the butter in a saucepan.
Whisk in the flour and cook for a few minutes, stirring constantly.
Begin adding the warm milk - it will be immediately absorbed so work quickly whisking with one hand and adding ladlefuls of milk with the other.
When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.
Pour this over the pasta and meat layers in the dish. It should just fit exactly in the dish.
Sprinkle the breadcrumbs over the top and bake for 30-40 minutes until the top is nicely golden in parts.
Let it cool a little before cutting into squares to serve, otherwise it will run everywhere.
Serve warm or at room temperature with a big greek salad.

SERVINGS
10

SOURCE
Tessa Kiros Falling Cloudberries