Pastitsio - cooking recipe

Ingredients

2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 2/3 lbs ground beef
2 cans (14 oz each) diced tomatoes
1/2 cup tomato paste
1 cup white wine
1 tsp each dried basil and oregano
1/2 tsp ground cinnamon
2 cups cooked macaroni, or other short pasta of choice
None None FOR THE BECHAMEL
12 tbsp (1 1/2 sticks) butter
1 cup flour
3 1/2 cups milk
1/2 cup light cream
1 1/2 cups grated Cheddar cheese
2 None eggs, lightly beaten

Preparation

Preheat the oven to 350\u00b0F. Lightly grease two 8-cup lasagne baking dishes.
Heat oil in a large saucepan on high heat. Saute onion and garlic for 2-3 mins, until tender. Add ground beef; cook for 4-5 mins until browned, breaking up lumps.
Stir in tomatoes, paste, wine, herbs and cinnamon. Season to taste. Bring to a boil. Reduce heat to low; simmer for 40-45 mins, until thick. Cool. Place pasta in a large bowl. Add sauce and mix well.
Meanwhile, for the bechamel sauce, melt butter in a large saucepan on high heat. Add flour and cook, stirring for 1 min. Remove from heat. Gradually add milk and cream, stirring until smooth. Return to heat and cook, stirring until sauce boils and thickens. Reduce heat to low; simmer for 3 mins. Cool for 5 mins. Stir in cheese and eggs.
Divide pasta mixture evenly between baking dishes. Pour cheese sauce over the top, spreading evenly.
Bake for 40-45 mins until golden.