Pastitsio - Cypriot Baked Pasta

• 750 g beef, ground
• 1 onion, diced
• 2 sticks celery, diced
• 30 ml olive oil
• 130 ml red wine
• 450 ml tomatoes, passata
• 1 tablespoon cinnamon
• 400 g pastitsio pasta
• 2 teaspoons butter
• 1/2 cup kefalotiri, grated
• Bechamel Sauce
• 1 cup unsalted butter
• 1 cup flour
• 1 quart milk, warmed
• 8 egg yolks, beaten lightly
• 1/4 teaspoon nutmeg, ground

1. Heat oil in a pan and saute the onion and celery for about 10mins.
2. Add the meat and brown for 5 minutes Add the wine and cook a further 5 minutes.
3. Add the tomato passata, cinnamon and season. Cook a further 30mins. Set aside.
4. Preheat the oven to 180u0b0C.
5. Cook the pasta in large pan of salted water. Drain and run under cold water.
6. Butter a deep baking dish and layer the pasta and then pour over the meat. Place in refrigerator.
7. Make the bechamel sauce by gently heating the milk . Remove from heat. In a pan melt the butter and add the flour and cook until slightly golden.
8. Slowly add the milk into the butter/flour mix. Do this off the heat and use a whisk to make a smooth sauce. Cook over a low heat until thickened. Cool slightly. Beat in eggs and add the nutmeg.
9. Pour this over the meat and sprinkle with Kefalotiri cheese.
10. Bake for 45 minutes.

beef, onion, celery, olive oil, red wine, tomatoes, cinnamon, pastitsio pasta, butter, bechamel sauce, unsalted butter, flour, milk, egg yolks, nutmeg

Taken from www.food.com/recipe/pastitsio-cypriot-baked-pasta-426710 (may not work)