Pastitsio

Ingredients for 4 servings:

• 500 g pasta (macaroni)
• 500 g minced meat (beef or lamb)
• 2 onions (chopped)
• 1 clove(s) garlic, (finely chopped)
• 1 can/n tomato puree (425ml)
• salt and pepper
• Spices)
• 2 tbsp lemon juice
• olive oil
• 50 g butter
• 4 tbsp flour
• 500 ml milk
• 200 g Parmesan
• 100 g cheese (grated)
• 2 eggs

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Greek pasta casserole

Fry the minced meat in hot olive oil with the chopped onions until crumbly. Season with salt, pepper, oregano, and, if desired, a little cumin and mustard powder. Add the finely chopped garlic and deglaze with the tomatoes, then simmer over low heat. Now, cook the macaroni in a large pot of boiling salted water until half cooked (approximately half the cooking time as directed on the package). Meanwhile, for the béchamel sauce, melt the butter in a small saucepan and add the 4 tablespoons of flour. Cook lightly. Do not let it brown. Deglaze with the milk (you may want to preheat the milk slightly in the microwave). Bring to a boil, add salt, and lemon juice. Let the béchamel simmer for about 10 minutes to neutralize the flour taste. Drain the pasta in a colander and season with salt. Line a baking dish with half of the pasta. Pour the minced meat mixture over the pasta and spread it evenly. Layer the remaining pasta on top. Now stir the Parmesan cheese into the béchamel and remove from the heat. Whisk the eggs and stir in vigorously. Be careful not to let the béchamel boil. Spread the béchamel over the casserole and smooth it out. Sprinkle the grated cheese over the casserole and bake in the preheated oven at 180°C for about 30 minutes. Cut into squares and serve. Serve with a fresh salad and a full-bodied red wine.