Pastitsio

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 2/3 lbs ground beef
• 2 cans (14 oz each) diced tomatoes
• 1/2 cup tomato paste
• 1 cup white wine
• 1 tsp each dried basil and oregano
• 1/2 tsp ground cinnamon
• 2 cups cooked macaroni, or other short pasta of choice
• None None FOR THE BECHAMEL
• 12 tbsp (1 1/2 sticks) butter
• 1 cup flour
• 3 1/2 cups milk
• 1/2 cup light cream
• 1 1/2 cups grated Cheddar cheese
• 2 None eggs, lightly beaten

1. Preheat the oven to 350u0b0F. Lightly grease two 8-cup lasagne baking dishes.
2. Heat oil in a large saucepan on high heat. Saute onion and garlic for 2-3 mins, until tender. Add ground beef; cook for 4-5 mins until browned, breaking up lumps.
3. Stir in tomatoes, paste, wine, herbs and cinnamon. Season to taste. Bring to a boil. Reduce heat to low; simmer for 40-45 mins, until thick. Cool. Place pasta in a large bowl. Add sauce and mix well.
4. Meanwhile, for the bechamel sauce, melt butter in a large saucepan on high heat. Add flour and cook, stirring for 1 min. Remove from heat. Gradually add milk and cream, stirring until smooth. Return to heat and cook, stirring until sauce boils and thickens. Reduce heat to low; simmer for 3 mins. Cool for 5 mins. Stir in cheese and eggs.
5. Divide pasta mixture evenly between baking dishes. Pour cheese sauce over the top, spreading evenly.
6. Bake for 40-45 mins until golden.

olive oil, onion, garlic, ground beef, tomatoes, tomato paste, white wine, basil, ground cinnamon, macaroni, bechamel, butter, flour, milk, light cream, cheddar cheese, eggs

Taken from recipes-plus.com/api/v2.0/recipes/37689 (may not work)