Pastitsio recipe
 Pastitsio is a Greek-style pasta bake with a rich topping, great for a relaxed family get-together. In Greece it is usually made with beef, while in Cyprus pork is used. I prefer pork, or a blend of the two. 1 tbsp olive oil, plus extra for the pasta2 onions, finely chopped2 garlic cloves, finely chopped2 tbsp tomato purée750g/1lb 10oz pork mince or beef mince1 tsp ground cinnamon1 cinnamon stick1 bay leaf150ml/5fl oz red wine2 ripe tomatoes250ml/9fl oz beef stock350g/12oz long hollow pasta, such as mezzani or bucatini½ bunch flatleaf parsley, finely chopped1 large free-range egg, beaten100g/3½oz halloumi or kefalotyri, finely grated 1 tbsp olive oil, plus extra for the pasta 2 onions, finely chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 750g/1lb 10oz pork mince or beef mince 1 tsp ground cinnamon 1 cinnamon stick 1 bay leaf 150ml/5fl oz red wine 2 ripe tomatoes 250ml/9fl oz beef stock 350g/12oz long hollow pasta, such as mezzani or bucatini ½ bunch flatleaf parsley, finely chopped 1 large free-range egg, beaten 100g/3½oz halloumi or kefalotyri, finely grated 160g/5¾oz butter160g/5¾oz plain flour1.6 litres/2¾ pints milkfreshly grated nutmeg2 large free-range eggs, beatensea salt and freshly ground black pepper 160g/5¾oz butter 160g/5¾oz plain flour 1.6 litres/2¾ pints milk freshly grated nutmeg 2 large free-range eggs, beaten sea salt and freshly ground black pepper Method Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured.Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off.Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist.Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side.To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese.Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured. Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured. Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off. Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off. Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist. Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side. To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese. Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Recipe tips If you want to be super traditional, lay the pasta out in straight lines in one layer, then top with the ragu; I prefer it layered twice.