This a meat and pasta dish that all greeks love.Its a family dish for all.
Preheat oven to 180°C. Brush a 6.5cm-deep, 26 x 33cm (base measurement) ovenproof dish with butter to grease. Add the breadcrumbs and shake to coat.
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the saucepan.Add to pasta 2/3 cup of parmisen cheese,4 eggs,1/2 teaspoon nutmeg and mix well.
Meanwhile, heat half the oil in a frying pan over medium-high heat. Add the mince and cook, stirring, for 3-4 minutes or until mince changes colour.
Heat the remaining oil in the pan. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the mince, tomato paste, water and nutmeg,wine,parsley and cook, stirring, or until the sauce thickens slightly. Cook as long as possible to soften and reduce to a thick sauce.
To make the bechamel sauce, melt the butter in a saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until smooth. Place the pan over medium heat and cook, stirring constantly, until the sauce thickens. Remove from heat allow to cool and whisk in 4 eggs,3/4 cup of parmisen,1/2 teaspoon nutmeg. Season with salt and pepper.Sauce is now done.
Add (1 cup) of the bechamel sauce to the reduced sauce and stir until well combined.
Place half the pasta mixture in the prepared pan. Spoon over the mince mixture. Top with the remaining pasta mixture. Spread the remaining bechamel sauce over the top. Sprinkle with parmesan. Bake for 45-50 minutes or until golden. Serve.
Time plan tip: Make this up to 1 day ahead. Cover with foil and place in the fridge. To reheat, preheat oven to 180°C. Bake, covered, for 30-40 minutes or until heated through.
This can be frozen and reheated.
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