Pork Mince Pastitsio with Bechamel

Ingredients

• 500 g pork mince
• 300 g macaroni
• 1 onion
• 2 garlic cloves
• 400 g tinned chopped tomatoes
• 1 tsp dried oregano
• 50 g butter
• 50 g plain flour
• 600 ml whole milk
• 2 eggs
• 60 g parmesan, grated

Method

1. 1

   Heat the oven to 190C (170C fan, gas 5). Finely chop the onion and crush the garlic.

2. 2

   Fry the pork mince in a dry pan over a high heat until browned and no pink remains, then add the onion, garlic and dried oregano and cook for 5 minutes.

3. 3

   Stir in the tinned chopped tomatoes, season well and simmer for 15 minutes until thickened.

4. 4

   Cook the macaroni in boiling water for 2 minutes less than the pack says, then drain.

5. 5

   For the bechamel, melt the butter in a saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Simmer for 5 minutes, stirring, until thickened, then leave to cool slightly before beating in the eggs and half the parmesan.

6. 6

   Layer the macaroni and the pork sauce in a large baking dish, pour over the bechamel and scatter with the remaining parmesan.

7. 7

   Bake for 35 minutes until golden and set, then rest for 10 minutes before serving.