Pastitsio - Cypriot Baked Pasta - cooking recipe

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
Bechamel Sauce
1 cup unsalted butter
1 cup flour
1 quart milk, warmed
8 egg yolks, beaten lightly
1/4 teaspoon nutmeg, ground

Preparation

Heat oil in a pan and saute the onion and celery for about 10mins.
Add the meat and brown for 5 minutes Add the wine and cook a further 5 minutes.
Add the tomato passata, cinnamon and season. Cook a further 30mins. Set aside.
Preheat the oven to 180\u00b0C.
Cook the pasta in large pan of salted water. Drain and run under cold water.
Butter a deep baking dish and layer the pasta and then pour over the meat. Place in refrigerator.
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.
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.
Pour this over the meat and sprinkle with Kefalotiri cheese.
Bake for 45 minutes.