Greek pasticio

Ingredients for 4 servings:

• 350 g pasta (macaroni)
• 4 m.-sized eggs
• 1 large onion(s)
• 3 cloves garlic
• 2 tbsp olive oil
• 600 g minced meat, mixed
• 1 tbsp oregano, dried
• 1 tbsp tomato paste
• 1 tsp cinnamon
• 1 large can of tomatoes
• Pepper, white
• 1 pinch of salt
• Nutmeg, freshly grated
• n. B. Cheese, medium-aged Gouda and Parmesan cheese, grated
• Oregano, for garnishing
• Fat, for the casserole dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Break the macaroni in half once and cook in boiling salted water for approx. 8 minutes. Drain, rinse, and drain well. Roughly dice the onion. Finely chop the garlic. Heat the oil in a non-stick pan and fry the minced meat until crumbly, turning occasionally. Add the onion, garlic, and oregano and fry briefly. Stir in the tomato paste. Dust with cinnamon and deglaze with the tomatoes. Simmer for approx. 12 minutes over medium heat. Season to taste with salt, pepper, and sugar. Beat the eggs and season with salt, pepper, and nutmeg. Mix the pasta with the cheese and a good half of the eggs. Place half of the pasta mixture in a well-greased baking dish and spread the minced meat on top. Spread the remaining pasta on top and pour over the remaining beaten eggs. Sprinkle with cheese. Bake in a preheated oven (electric oven: 200°C/fan oven: 175°C) for approx. 40 minutes, covering halfway through if necessary.