Greek Pastitsio

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1. 1Step 1: Place a pan over high heat.
2. 2Step 2: Add 2 tablespoons of olive oil, the finely chopped onions, 1 tablespoon granulated sugar and finely chopped thyme.
3. 3Step 3: Sauté for 3-4 minutes, until the onions caramelize nicely.
4. 4Step 4: Add the garlic and continue to sauté.
5. 5Step 5: Add the tomato paste and sauté for at least 2 minutes. It is important to sauté the tomato paste to give it a more intense flavor.
6. 6Step 6: Add the ground meat. Break it up with a wooden spoon and brown for 4-5 minutes. At this point you may need to add another 2 tablespoons of olive oil.
7. 7Step 7: Add the wine and let the alcohol evaporate.
8. 8Step 8: Add the canned tomatoes, cinnamon, sugar, bouillon cubes and bay leaves.
9. 9Step 9: Turn the heat down to low and simmer for 10-20 minutes, until the sauce reduces and the ground meat is cooked.
10. 10Step 10: When ready, remove from heat. Discard the bay leaves and set aside until needed.
11. 11Step 11: Heat the butter in a pot over medium heat. As soon as it melts (do not let it burn), add the flour. Beat with a hand whisk and sauté the flour for a few minutes.
12. 12Step 12: Scrape down the sides of the pot to release any flour, so it doesn’t burn.
13. 13Step 13: Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.
14. 14Step 14: The mixture will be quite thick at first. You need to be persistent and patient. As you add more and more of the milk, you will see how the béchamel sauce will start to become nice and creamy.
15. 15Step 15: When the béchamel sauce starts to thicken, you have to be very careful not to let it burn on the bottom. Whisk continuously to avoid this.
16. 16Step 16: When ready, remove from heat and add salt, pepper, nutmeg and the grated gruyere.
17. 17Step 17: To complete, add the 3 egg yolks and whisk to incorporate.
18. 18Step 18: Set aside until needed.
19. 19Step 19: Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.
20. 20Step 20: Brush a baking pan with olive oil.
21. 21Step 21: When the pasta is ready, drain and spread in the baking pan.
22. 22Step 22: Add the 2 eggs, lightly beaten, a generous amount of thyme, parsley and crumbled feta cheese.
23. 23Step 23: Season to taste and set aside until needed.
24. 24Step 24: Preheat oven to 180* C (350* F) Fan.
25. 25Step 25: Bring back the baking pan containing the pasta mixture.
26. 26Step 26: To the ground meat, add a ladleful of the béchamel sauce. Mix until completely incorporated.
27. 27Step 27: The béchamel sauce will make the ground meat mixture hold together better when serving.
28. 28Step 28: Spread the ground meat mixture over the pasta in the baking pan.
29. 29Step 29: Pour the remaining béchamel sauce over the ground meat.
30. 30Step 30: Last, sprinkle the grated gruyere over the top. You can also add some small cubes of butter.
31. 31Step 31: Bake for 40 minutes or until the béchamel turns golden brown.