Greek Baked Pasta, Ground Meat Sauce, Bechamel
Instructions
1. In a large skillet, heat the olive oil. Add onion and saut until soft and translucent, 5-7 minutes, stirring frequently with a wooden spoon. Add ground meat and continue stirring until meat begins to brown. Add tomatoes, salt and pepper, cinnamon sticks, allspice berries, bay leaf, and wine. Stir well to combine. Lower the heat, cover the pot and simmer until the sauce is thick and the meat is cooked, about 35 to 40 minutes (add water if necessary during cooking). Remove pan from heat; let meat cool slightly.
2. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente (it should be a littler firmer than normal). Remove and drain. Toss with 1-2 tablespoons olive oil to keep it from sticking.
3. Bechamel sauce: In a medium pot, melt butter over medium heat, add flour and whisk until the flour is no longer raw and has a nice golden color. Slowly pour in the warm milk, whisking all the while until sauce is creamy and thick but still poorable. Stir in salt, pepper, and nutmeg. Remove from heat; whisk in vigorously 2 whole eggs. Stir in the grated cheese and set aside.
4. Preheat the oven to 375F. Lightly grease an 11X15X3-inch baking pan with olive oil.
5. Spread 1/3 of the pasta evenly across the bottom of the pan. Sprinkle with grated cheese, spread a ladleful of bchamel evenly on the top. Remove the cinnamon sticks and bay leaf from the meat sauce and spread 1/3 evenly over pasta. Repeat the layers with pasta, bchamel, cheese, meat sauce spreading evenly each time. Top with last layer of pasta, add the remaining meat sauce, sprinkle with grated cheese and pour in the remaining bchamel sauce.
6. Bake in the preheated oven for about 45 minutes, until the bchamel sauce thickens and swells and a golden brown crust forms on top. Let cool slightly and serve.
