Authentic   Cypriot  Pastitsio

Ingredients:

Pork mince

Tomato puree

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Meat stock/broth

Red wine

Tomatoes

Full fat milk

Macaroni

Butter

Hard goat cheese

Halloumi cheese

1

Dice the onion and garlic. Grate the cheeses or cut them into small cubes. Beat the eggs.

2

Soften the onion and garlic in oil in a casserole dish, before adding the pork mince.

3

         Once it is browned, stir through the cinnamon powder and the wine and allow that to cook down for 5-10 minutes.

4

Then add the tomatoes and the tomato puree, stock, bay leaf, cinnamon stick, parsley and oregano. Bring to a simmer and leave for 45 minutes until most of the liquid has been absorbed.

5

Meanwhile, cook the pasta al dente by taking one minute off the cooking time listed on the packet.

6

             Drain and rinse with cold water to cool before stirring through half a beaten egg and a handful of the grated cheeses.

7

              Melt the butter in a large saucepan and then stir in the flour bit by bit, to make a thick paste or roux.

8

              Grate over the nutmeg and turn up the heat, stirring continuously as the sauce thickens. It will take time, but keep stirring.

9

             The sauce will suddenly start to thicken, and once it feels heavier to stir and plateaus, turn off the heat.

10

          Add the remaining egg but stir them in very quickly so that they don't scramble. Stir through the remaining grated cheese, and season with salt and pepper

11

         Preheat the oven to 160C / 320F.  In your lasagna dish, spread a layer of the pork mince along the bottom.

12

         Add a layer of pasta over the top, then a layer of white sauce. Repeat another layer, making sure the top is completely covered in the white sauce.

13

         Bake in the oven for one hour until the top is golden and bubbling Leave to rest for 15 minutes before serving.

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