pasticcio: the Greek answer to lasagne

Step by step home recipe instructions to making pasticcio/pastitsio/παστίτσιο, one of the best most original Greek dishes there are. There are 3 parts to this dish, preparing the meat sauce, cooking the pasta, and making the béchamel. It is straightforward process, resulting in a lovely family meal.
Step 1: Meat sauce: Ingredients: 3 large onions, 2 cloves of garlic, extra virgin olive oil, 1.5kg beef and lamb mince (ground) meat, glass of red wine, oregano, black pepper, mild paprika, salt, 70gr tomato concentrate, fresh mint. Method: Chop the onions and garlic and shallow fry them in 2 soup spoons of olive oil for 5’. Add the meat and keep pressing till it completely breaks down. If you are having difficulty use a potato masher to press down (careful not to scratch your pan!). Once the meat is completely broken down, add 1 full glass of red wine. Add a teaspoon of salt, ½ teaspoon paprika, teaspoon of oregano, grind some pepper (to taste). Add the concentrate. Chop and add 2 soup spoons of fresh mint (needed if you are using lamb). Mix well and let simmer for 30’.
Step 2: Pasta: You will need this long thick hollow type of pasta (looks like thick drinking straws) made specifically for this dish. The structure ensures that the pasta does not become stodgy at the bottom of your dish. If you cannot find it you can use penne pasta. Boil the pasta a couple of minutes less than the instructions on the pack so they are soft but not completely done (they finish cooking in the oven). Add 30gr butter and mix well.
Step 3: Bechamel: Method: in 2pints (UK pints) of full fat milk add 30gr butter, 250gr flour, 2 eggs, salt and pepper to taste. Whisk vigorously over medium heat for 15'. Be patient, it feels like nothing happens forever and then suddenly the sauce thickens.
Step 4: Assembly: Pour the pasta at the bottom of the largest oven dish you have. Layer the meat sauce evenly on top. Press lightly with a spatula to create an even surface. Pour the bechamel on top till the top of your dish (do not overflow as it will raise a bit when it cooks). Cook in a 180 degree Celsius oven for an hour. Let cool a bit and serve.

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