Ingredients

• 750 g beef, ground
• 1 onion, diced
• 2 sticks celery, diced
• 30 ml olive oil
• 130 ml red wine
• 450 ml tomatoes, passata
• 1 tablespoon cinnamon
• 400 g pastitsio pasta
• 2 teaspoons butter
• 1/2 cup kefalotiri, grated
• 1 cup unsalted butter
• 1 cup flour
• 1 quart milk, warmed
• 8 egg yolks, beaten lightly
• 1/4 teaspoon nutmeg, ground

Instructions

1. Heat oil in a pan and saute the onion and celery for about 10mins.

2. Add the meat and brown for 5 minutes Add the wine and cook a further 5 minutes.

3. Add the tomato passata, cinnamon and season. Cook a further 30mins. Set aside.

4. Preheat the oven to 180°C.

5. Cook the pasta in large pan of salted water. Drain and run under cold water.

6. Butter a deep baking dish and layer the pasta and then pour over the meat. Place in refrigerator.

7. Make the bechamel sauce by gently heating the milk . Remove from heat. In a pan melt the butter and add the flour and cook until slightly golden.

8. Slowly add the milk into the butter/flour mix. Do this off the heat and use a whisk to make a smooth sauce. Cook over a low heat until thickened. Cool slightly. Beat in eggs and add the nutmeg.

9. Pour this over the meat and sprinkle with Kefalotiri cheese.

10. Bake for 45 minutes.