Greek Pastitsio

1. 1 1. The Meat Sauce In a wide, shallow pot, heat the olive oil over medium heat. Sauté the onions for 3-4 minutes until soft. Add the garlic and sauté for 1 minute. Increase the heat, add the ground meat, and break it up with a wooden spoon for 10-12 minutes until browned and crumbly. Stir in the tomato paste for 1 minute, then deglaze with the wine. Once the alcohol evaporates, add the tomatoes, sugar, spices, bay leaves, salt, and pepper. Simmer on low for 1 hour until the sauce is thick and "honeyed."
2. 2 2. The Pasta Boil the pasta in salted water, removing it 2-3 minutes earlier than the package instructions (it should be very al dente). Drain, return to the pot, and toss with 1 tbsp of butter or oil.
3. 3 3. The Béchamel Sauce Melt the butter in a pot over medium heat. Remove from heat and whisk in the flour. Cook for 3-4 minutes, stirring constantly until it smells toasted. Gradually add the warm milk while whisking vigorously to avoid lumps. Return to medium heat and stir until the cream thickens. Remove from heat, add nutmeg, salt, and pepper. Let it cool for 5 minutes, then whisk in the eggs quickly.
4. 4 4. Assembly & Baking Preheat your oven to 180°C. Grease a large baking tray and sprinkle with breadcrumbs. Layer half the pasta on the bottom. Spread the meat sauce evenly over the pasta. Cover with the remaining pasta. Pour the Béchamel over the top, smoothing it out. Sprinkle generously with the grated cheese.
5. 5 5. Finishing Bake for 45-60 minutes until the top is deep golden brown. Crucial Step: Let the Pastitsio rest for at least 30 minutes before cutting. This allows the layers to set so you can serve perfect, clean squares.