The heart of this pastitsio is much like a beef Bolognese - we start by frying onion and garlic in olive oil and then brown beef mince before adding wine, tomatoes, herbs and spices - thyme, cinnamon, and oregano.
We simmer the beefy ragu until it is tender and thick and then stir through the cooked penne pasta. This is then topped with a Parmesan-laced bechamel, with the addition of yoghurt, giving it a Greek accent and making the bechamel a little lighter.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
SMALL - Remove plastic film and cook in a preheated 180C oven(FF) for 35 (from defrosted) to 45 minutes (from frozen), or until golden across the top and piping hot throughout (70C). Rest for five minutes before serving.
LARGE - Remove plastic film and cook in a preheated 180C oven(FF) for 45 (from defrosted) to 60 minutes (from frozen), or until golden across the top and piping hot throughout (70C) Rest for five minutes before serving.