Pastitsio

                  

Ingredients:

For the meat sauce:

For the pasta:

For the béchamel sauce:

Preparation:

Heat up the oil in a large pan and sauté the onions over medium heat until soft. Add the ground veal, keep stirring constantly  for 5 minutes or until the meat is browned all sides.

Add the rosemary, garlic, wine and fresh tomato juice along with salt and pepper to taste, mix well.

Bring it to a boil, add the bay leaaves, reduce the heat, cover the pan partially and let it simmer for about 30 minutes. Stir occasionally.

Remove the bay leaves and set aside.

In a large saucepan bring water to a boil, add the pasta and parboil it until soft but not fully cooked (around half the time indicated on the package).

While the pasta is cooking, make the béchamel sauce.

Start by melting the butter in a deep saucepan over medium heat, then using a whisk, incorporate slowly the flour by adding into the melted butter in stages while stirring to avoid

lumps.

Once the flour is fully incorporated, slowly add the hot milk while stirring, once the milk has been added, remove the saucepan from the heat and add the grated cheese, nutmeg,

pepper and egg yolks in that order continuing stirring.

Set aside when smooth and well mixed. By this point the pasta should be ready.

Drain the water completely from the pasta and return it to the saucepan and to the heat, add the olive oil and mix well to ensure a good coating. remove from the heat, let it stand

and then add the egg whites along with the cheese, mix well.

Oil a baking dish, then add about two thirds of the pasta to the dish to form a bottom layer.

Make sure to spread the pasta evenly in order to cover completely the bottom of the dish.

Spread the meat sauce overtop of the bottom pasta layer, ensuring to distribute it evenly and right to the edges of the dish.

Add the remaining pasta overtop of the meat layer distributing evenly.

Pour the béchamel sauce over and make sure to cover the top evenly.

Place the dish uncovered in a previously pre-heated oven at 180°C for around 30 minutes or until the béchamel sauce is golden brown.

Remove from the oven and set aside to cool down before serving.