PASTITSIO

INGREDIENTS:

MEAT SAUCE
1 tbs olive oil
500gr veal, minced
3 cloves garlic, chopped
1 lge onion, finely chopped
2 x 440gr cans chopped tomatoes
1 1/2 cups white wine
1/2 cup tomato paste
1 cinnamon stick
3 bay leaves

CHEESE SAUCE
180gr butter, chopped
1 cup Plain flour
1 1/2 litres milk
1/2 teas ground nutmeg
salt & pepper to taste
3 eggs, lightly beaten
1 1/2 cups grated tasty cheese
pasta
500gr macaroni or small tubular pasta

METHOD:

MEAT SAUCE
Heat oil in large heavy based saucepan.
Add meat and cook, stirring for 4-5 mins or until colour starts to change.
Add garlic and onion, cook 2-3 mins or till onion is soft.
Add blended tomatoes, white wine and tomato paste, stir to combine.
Add the cinnamon stick and bay leaves.
Cook uncovered for 40-45 mins or until most of the liquid has evaporated and a thick sauce has formed.

CHEESE SAUCE
Melt butter in a large heavy based pan.
Remove from heat and add the flour, stir and return to heat and cook 1-2 mins.
Remove from the heat and add the milk gradually stirring till mix is smooth.
Return to heat and whisk continually until the mix boils.
Stir in the nutmeg, and season with salt and pepper.
Simmer uncovered for 5 mins or til sauce is thick and glossy.
Remove from heat and let stand for 5 mins before adding the beaten eggs and cheese.
Beat to combine.

TO MAKE PASTA
Cook pasta, drain and add to the meat sauce and combine.

TO ASSEMBLE

Preheat oven to 180C.
Brush a large ovenproof dish, 38 x 26 x 6cm with melted butter and oil.
Place the combined pasta mix in the prepared dish.
Pour the cheese sauce over the top and spread evenly.
Bake for 55-60 mins.
Allow to stand 10 mins before serving.
Cut into squares and serve with crusty bread and Greek Salad.