Pastitsio (Greek Baked Pasta)

Method

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1. 1Soften the onion in the olive oil for 6-7 minutes, then add the beef and cook until the liquid evaporates and the meat is browned and crumbly. Stir in the garlic and tomato paste for 1 minute. The classic recipe adds red wine here; for this alcohol-free version use 120 ml water with 1 tsp red wine vinegar instead.
2. 2Add the tomatoes, cinnamon, allspice, bay leaf, salt and pepper. Simmer on low, stirring now and then, for 25-30 minutes until thick with almost no free liquid; remove the cinnamon stick and bay leaf.
3. 3Boil the pasta in well-salted water for 2 minutes less than the package says, then drain. While hot, toss with the butter, beaten egg white and a third of the cheese; this helps the pasta layer hold together when sliced.
4. 4For the béchamel, melt the butter, add the flour and stir for 2 minutes until it smells toasty, not raw. Whisk in the warm milk gradually and cook for 8-10 minutes, whisking constantly, until it thickly coats the back of a spoon.
5. 5Take the béchamel off the heat and let it cool for 5 minutes. Stir in the salt, nutmeg and another third of the cheese, then whisk in the egg yolks quickly.
6. 6Preheat the oven to 180 °C. Spread half the pasta in a greased dish of about 23x33 cm, cover evenly with the meat sauce, then top with the remaining pasta and press down.
7. 7Pour the béchamel over in a thick layer, smooth it and sprinkle with the remaining cheese. Bake for 45-50 minutes until deep golden on top and bubbling at the edges.
8. 8Rest for at least 30 minutes before cutting; the layers need this time to set. Serve in neat squares.