Pastitsio

This is baked Greek pasta with lamb. It's not the most traditional version - the ones I've seen are mostly beef and more layered like a lasagne but this one appealed to me.

It has quite an unusual set of flavours - quite fragrant and a bit sweet. Not like anything else I've made so I really enjoyed it.

Ingredients

• 2 tbsp olive oil

• 1 large onion, diced

• 500g lamb mince

• 2 tsp salt

• 6 cloves garlic, chopped

• 1/2 cup red wine

• 1 tsp ground cinnamon

• 2 tsp ground cumin

• 2 tsp dried oregano

• 1 tsp black pepper

• 1 can crushed tomatoes

• 1 tbsp tomato paste

• Bechamel to cover

• 350g penne pasta

• Parmesan and thyme to garnish

Method

It’s really important in this recipe to cook out for the full timings for depth of flavour.

1. Preheat oven to 180C.

2. Heat the oil in a large, oven proof pot over medium high heat.

3. Add the onion, lamb and salt.

4. Cook 10-12 minutes, stirring often until onions are tender and meat is browned.

5. Splash with the red wine, cook until evaporated, about 2 minutes.

6. Add garlic, cinnamon, cumin, oregano and pepper and sauté for 2 minutes until garlic is cooked.

7. Stir in crushed tomatoes and tomato paste and simmer on low heat, covered, for 20 minutes.

8. Cook the pasta and drain.

9. Add the cooked pasta to the Bolognese sauce and mix.

10. Top with the béchamel sauce covering it evenly.

11. Sprinkle with parmesan and scatter with fresh thyme.

12. Bake 30 minutes or until golden and bubbly.