Pastichio

(my own recipe)

Serves 6-8 

Ingredients:

• 1 kg minced meat
• 2 onions
• 1 canned tomato
• 2 tbsp tomato paste
• 1 red Kapia pepper
• 3 garlic cloves
• 1 tsp  dried dill
• 1 tsp dried oregano
• 1 tsp dried mint
• 500 gr macaroni (long pasta,I used nr.7)
• 150 gr cheese (yellow)

For the béchamel sauce:

• 500 ml milk
• 100 gr butter
• 50 gr cheese (yellow)
• 4 tbsp flour
• pinch of salt and pepper
• pinch of nutmeg

Step One
 Boil the pasta "al dente"(not completely soft). Once it's cooked, drain out the hot water and fill the pot with cold water. Leave it cool down in the cold water.

Step Two
 Sauté the onions and garlic in oil until they are soft and yellow. Chop the pepper and add it with the meat to the onions and garlic. Afterwards add the dill, oregano, mint, tomato paste and the canned tomatoes into the pan. Allow the meat to simmer until browned. 

Step Three
 In a medium saucepan, heat the butter over medium-low heat until it melts. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color then add the grated cheese.

 Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture , whisking continuously until very smooth. Bring to a boil. Cook 3 minutes, stirring constantly, then remove from heat. Season with salt, pepper and nutmeg, and set aside.

Step Four 

Grease a baking pan with butter. Place a layer of pasta (1/2 of the quantity) in the bottom of the pan.Cover with of the meat mixture; sprinkle 1/3 of the cheese on top of the meat.Add the rest of the macaroni and sprinkle the rest cheese on top. Finally, add the béchamel sauce on top.

Step Five
 Put the lid on the pan and put it in the oven for 30 min at 250 °C. Afterwards, remove the lid and let 10 more min to give a nice color to the béchamel sauce.

ENJOY!