Pastitsio

Preparing the ragout:

1. 1Chop the red onions and garlic.
2. 2In a saucepan, add the olive oil and sweat the onions with a little salt.
3. 3Add the garlic once the onions are translucent and cook for 1 to 2 minutes.
4. 4Add the ground meat and mix.
5. 5Season with a little salt and let cook until the meat changes color.
6. 6Add the bay leaves, dried thyme, cinnamon stick, and red wine.
7. 7Let the red wine reduce.
8. 8Once the liquid has almost disappeared, add the tomato purée and tomato paste.
9. 9Simmer covered for 30 minutes until you get a thick sauce.

Preparing the béchamel:

1. 10Grate the parmesan.
2. 11In a saucepan, melt the butter over medium heat.
3. 12Add the flour and cook for a few minutes.
4. 13Add the milk and cook for a few minutes.
5. 14Add two-thirds of the cheese.
6. 15Add the nutmeg and salt if needed.

Preparing the pasta:

1. 16Cook the pasta according to the package instructions.
2. 17Drain it, then put it back in the pot.
3. 18Gently add the crumbled feta and mix.

Assembly:

1. 19Preheat the oven to 180°C.
2. 20Place the pasta in a gratin dish, arranging it so it all faces the same direction as much as possible (for a nice visual effect when slicing).
3. 21Cover with the meat ragout, then smooth the surface.
4. 22Then pour over the béchamel sauce and sprinkle with grated parmesan.
5. 23Bake for 30 minutes or until the crust turns golden.
6. 24Let cool for at least 10 minutes so you can cut clean slices with clearly visible layers.