Pastitsio

Ingredients

For the meat sauce

• 3 tbsp olive oil
• 2 medium onions, finely chopped
• 2 garlic cloves, crushed
• 500 g beef mince
• 500 ml crushed tomatoes
• 80 ml red wine
• 1 cinnamon stick
• 2 bay leaves
• 1/2 tsp ground allspice
• Pinch of ground nutmeg
• Fine sea salt and black pepper

For the pasta

• 450 g ziti or macaroni
• 2 tbsp olive oil
• 3 medium eggs, separated, whites lightly beaten
• 50 g Parmesan, finely grated

For the béchamel

• 115 g unsalted butter
• 125 g plain flour
• 950 ml whole milk
• Pinch of nutmeg
• 50 g Parmesan, finely grated
• Salt and pepper

Method

1. Cook the meat sauce Heat the oil in a large pan and soften the onions for 8 minutes. Add the garlic and mince and brown over a high heat until no pink remains. Add the wine and let it bubble, then the tomatoes, cinnamon, bay, allspice and nutmeg. Season and simmer for 25 to 30 minutes until thick. Discard the cinnamon and bay.
2. Boil the pasta Cook the pasta in boiling salted water until just short of tender, about 2 minutes less than the packet says. Drain, toss with the olive oil and leave to cool slightly. Mix in the lightly beaten egg whites and half the Parmesan.
3. Make the béchamel Melt the butter, stir in the flour and cook for 2 minutes without colouring. Add the milk gradually, whisking, and simmer for 8 to 10 minutes until thick and smooth. Season with salt, pepper and nutmeg, cool for 5 minutes and whisk in the egg yolks and the Parmesan.
4. Assemble Heat the oven to 180°C (160°C fan). Butter the dish. Spread half the pasta in the dish, cover with all the meat sauce, then add the remaining pasta. Pour over the béchamel and smooth the top.
5. Bake and rest Bake for 45 to 50 minutes, until golden, bubbling at the edges and piping hot in the middle. Rest for 15 to 20 minutes before cutting into squares.