Pasticcio
the Greek Recipe

For 6 people

Combines well with Douloufakis Enotria rose dry wine

Ingredients for the ground beef
1 kilo ground beef
1 large onion
2 large peeled tomatoes
200ml olive oil
300ml water
1.5 wineglass white wine
salt and pepper
500 gr. spaghetti No. 3
butter    
1/2  cup grated cheese


Ingredients for the bechamel sauce:

130 to 150 gr. cornflour
approximately 1.5 litre of fresh milk
2 whole eggs
2 rich tablespoons butter
2 cups grated cheese
salt, nutmeg

How to cook the pasticcio

1. In a saucepan, add the olive oil,  the grated onions and the  minced meat  and gently saute on a  medium heat.
2. After the sauteing the  ingredients, add the white wine and water and cook the minced meat for  half an hour. Add salt and pepper. Then add the tomatoes (which have been seived), lower the heat and let simmer until to reducing the liquids.
3. Prepare the pasta. Boil in plenty of salted water and drain away excess water at the end. Then pour in the pan and add butter and cheese. Pour the  minced meat on the top (spread all around) and sprinkle some cheese on top.
4. On low heat, add the butter with the corn flour to be cooked, stirring constantly until golden. Add the milk, continuing the stirring to prevent sticking. It may be necessary, depending on how thick the sauce is to add some extra  milk .
In a short while it will be converted into a velvety cream. Then remove from heat, add grated cheese and let it cool for a while. Beat the eggs and add to  the bechamel sauce. Add a little salt, nutmeg and pepper.
5. Finally, add the sauce into the pan and spread with a spatula to go evenly throughout the pan.
6. In a preheated oven at 200°C, cook in medium heat for 1 hour, until the surface gets a golden  colour.