Pasta casserole with minced meat

Ingredients

Pasta 400 g

Butter 2 tbsp

Breadcrumbs 2 tbsp

Cheese 400 g

For the meat sauce:

Vegetable oil 2 tbsp

Tomato paste 3 tbsp

Ground beef 600 g

Onion 1 pc

Salt to taste

Ground black pepper to taste

Dry red wine 1/2 cup

Cinnamon 1 stick

Allspice 2 pcs

For the milk sauce:

Flour 4 tbsp

Milk 1000 ml

Eggs 4 pcs

Nutmeg 1 tsp

Salt

Ground black pepper



Cook the pasta until al dente, so it's firm but not tough, then drain. Use a colander.



Make the meat sauce: Heat the oil in a frying pan and fry the ground meat for 7-10 minutes, stirring to avoid lumps. Peel and finely chop the onion, and add it to the pan. Season with salt and pepper to taste, add the tomato paste, wine, and spices, stir, and simmer, covered, until tender, about 20 minutes, then remove from heat.



Grease a large, deep ovenproof dish or baking sheet with half the butter and sprinkle with breadcrumbs. Add half the pasta, sprinkle with cheese, then pour in the meat sauce, sprinkle with more cheese, and add the remaining pasta.



Make the milk sauce: Sauté the flour in the remaining butter. Heat the milk to 50-60 degrees Celsius (122-140 degrees Fahrenheit) and pour it into the flour, whisking thoroughly. Bring to a boil, stirring constantly, then remove from heat. Pour in the beaten eggs, stirring constantly. Add nutmeg, salt, and pepper to taste.

Pour the milk sauce over the pasta.

Place the pasta in a preheated oven at 180°C (350°F). Bake the pastitsio for 35-40 minutes until golden brown.

Enjoy!