Pastitsio: Beef and Macaroni Pie with Cinnamon, Red Wine and Kefalotiri Cheese SERVES 8-10 500 g tubular pasta, such as rigatoni, tubetti or tortiglioni 2 eggs, lightly beaten 50 g finely grated Greek kefalotiri cheese or parmesan cheese 2 tablespoons melted butter 10 g fresh white breadcrumbs For the white sauce 115 g butter 115 g plain flour 1.2 litres full-cream milk, plus a little extra 1/2 teaspoon freshly grated nutmeg For the meat sauce 4 tablespoons olive oil 1 medium onion, finely chopped 4 garlic cloves, finely chopped 2 celery sticks, finely chopped 1kg lean minced beef 200 ml red wine 400-g can chopped tomatoes 2 tablespoons tomato purĂŠe 10-cm piece cinnamon stick 1/4 teaspoon ground cloves 1 tablespoon dried oregano, Greek if possible 2 tablespoons fresh copped oregano 3 fresh bay leaves Salt and freshly ground black pepper
For the meat sauce, heat the olive oil in a medium-sized pan, add the onion, garlic and celery and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with the wooden spoon as it browns. Add the red wine, tomatoes, tomato purĂŠe, cinnamon stick, ground cloves, dried cloves, dried and fresh oregano, bay leaves, 100ml water, 11/2 teaspoons salt and some black pepper, and simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves. Bring 4.5 litres water to boil in a large saucepan with 8 teaspoons salt. Add the pasta and cook until a al dente - about 13 mins, but take care not to overcook as it will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly. For the white sauce, melt the butter in a medium-sized non-stick saucepan, add the flour and cook, stirring, over a medium heat, for 1 minute. Gradually beat in the milk, then bring to the boil, stirring, lower the heat and leave to simmer for 5-7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste. Preheat the over to 1800C/Gas Mark 4. Stir 250ml (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick. Use the melted butter to grease a large, shallow ovenproof dish that measures about 23 x 33 cm across and 7cm deep. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce. Add another third of the pasta and then the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce. Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 40 minutes until bubbling and golden brown.