Pastitsio

Place a pot with water on low heat.

On another pot melt the butter, and when melted, add the flour (White roux). Cook for a bit on low to medium heat and start adding the milk little by little. Before each time you add the milk, make sure it is incorporated. Do that on five to 7 parts until is all done. When all is added, bring it to a boil until it starts to thicken.

When it is a bit thick, add the cheese and the spices and transfer to a bowl to cool down.

For the Bolognese sauce prepare all the veg and the items you will need for this.

Mix the mince meat together.

In a pot start cooking your vegetables with olive oil except for the tomatoes.

When they are transparent, add the mince meat and cook until it has lost most of its water content and it is grey in colour but not burnt.

When this step is done and there is not much liquid content and the mix is very hot, deglaze with the red wine. Wait for the alcohol to evaporate.

Add the tomato paste and cook for a bit.

Add the tomatoes and keep on heat until it is cooked.

Add the spices and season with salt and pepper.

Finally mix the corn flour in a container with 4 tbsp of water or more if needed and when there are no lumps drop it into the Bolognese sauce.

Bring it to a boil and leave it on the side.

Bring the water to a boil that we put on the side at the start and when it is ready, season with olive oil and salt. Add your pasta and cook a bit further than al dente.

Crack the eggs into our bechamel sauce and whisk until well incorporated.

When the spaghetti are cooked, move them to a deep baking tray (see video). Add our most of our Bolognese sauce (Of your preference) and finally top it up with the Bechamel sauce . Grate some hard cheese on top and bake for an hour at 180c.

When it is well coloured, you are ready to remove it from the oven. Let it rest and cool down (so it stabilises too) and then try to cut and serve (roughly 2 hours).

For extra details see our video: