I love pastitsio. I have a special glass oval-shaped oven dish that I like to cook it in: it is about
Heat the oil in a large non-stick saucepan and fry the onion until it is soft and lightly golden. Add the parsley and garlic and cook for a few seconds before adding the meat. Fry for a few minutes until all the moisture has evaporated and the mince is starting to brown. Season with salt and pepper and add the bay leaf and cinnamon. When it begins to fry in the oil and brown, add the wine and cook until evaporated. Add the tomatoes and about a cupful of water and continue cooking over medium to low heat for 10–15 minutes until the tomatoes have melted into the meat. The meat shouldn’t be too dry. Remove from the heat.
Melt the butter in a saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking, even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce. Pour this over the pasta and meat layers in the dish. It should just fit exactly in the dish. Sprinkle the breadcrumbs over the top and
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