Pasticcio

Ingredients

For minced 600 g. minced beef meat 1/3 cup. olive oil 1 onion, large, chopped 3 ripe tomatoes, chopped or 400g. chopped tomatoes ½ tbsp tomato paste 1 Mr. sugar (optional) 2 cloves garlic, peeled ½ Mr. allspice, ½ Mr. nutmeg powder ½ cinnamon powder or 1 cinnamon stick salt For the bechamel 100 g. butter or margarine 100 g. flour for all uses 1 liter of fresh milk, lukewarm 2 eggs, beaten as for an omelette pepper and nutmeg, freshly grated 1 cup. gruyere, crumbled + 2 cups. on the surface

For pasta 1 package macaroni to macaroni pie, No. 2 or No. 3 1 egg and 1 egg white, lightly beaten 2-3 tbsp olive oil

Preparation

1.For Meat: In a saucepan, heat the olive oil, sauté the onion until wilted and add the mince, stirring with a wooden spoon to prevent clotting. When minced change color, add the tomatoes, tomato paste, sugar, cloves of garlic, spices, cover the pot and let the meat simmer for about 45 minutes. If necessary add a little warm water, but in the end the sauce of minced meat must not have a lot of fluids. Remove from heat, remove the cloves of garlic and a stick of cinnamon and set aside. 2.Bechamel sauce: Place a saucepan over medium-low heat and melt butter. Add flour and stir with wire quickly to dissolve and prevent sticking. Gradually add the milk, stirring constantly. Transfer the pan from the heat, add the eggs and continue stirring. Then add the cheese and mix. Add the nutmeg, salt and pepper (to measure because the cheese is spicy) and keep the sauce warm until you use it. Cover the pan with a damp towel to not make the béchamel crust. 3.Macaroni: Prepare the pasta according to package directions. Strain, the discarded into the pot, pour the eggs and olive oil and mix well. 4.Composition: Preheat the oven to 180oC. Spread half the pasta in an ovenproof dish and sprinkle with 1/3 of the cheese. Spread evenly minced meat, sprinkle with 1/3 of the cheese and lay the remaining pasta. Finally cover evenly with the sauce and sprinkle the surface with the remaining cheese. Bake for 45-60 minutes, until the sauce is cooked and gain gold and blonde color. Remove the pan from the oven, let cool slightly and serve.