Pastitsio

Step 1: Heat 3 tbsp olive oil in a wide pan over a medium heat and fry 2 onions for 8 minutes until soft. Add 3 cloves garlic for 1 minute.

Step 2: Turn the heat up, add the 1 ¾ lb beef mince and fry for 8–10 minutes, breaking it up, until no pink remains and the liquid has evaporated.

Step 3: Stir in 2 tbsp tomato purée, then 1 ¾ cups passata, 1 tsp ground cinnamon, ½ tsp ground allspice, 1 bay leaf, 1 ½ tsp salt and ½ tsp black pepper. Simmer uncovered for 30 minutes until thick, not watery. Remove the bay.

Step 4: Heat the oven to 350°F (fan 325°F). Cook the 1 ⅛ lb pastitsio pasta or bucatini in salted boiling water for 2 minutes less than the packet says, drain and toss with the 1 egg white and 2 ⅞ oz kefalotyri or pecorino; this helps the pasta layer hold together.

Step 5: For the béchamel, melt 3 ½ oz butter over a medium heat, stir in 3 ½ oz plain flour and cook for 2 minutes. Whisk in the warm 5 cups whole milk a ladle at a time, then cook, whisking, for 8 minutes until thick enough to coat a spoon heavily. Off the heat add ¼ tsp ground nutmeg, the 3 egg yolks one at a time and 2 ⅛ oz kefalotyri or pecorino.

Step 6: In a 23 × 33 cm dish, lay half the pasta lengthways, spread all the meat sauce over, then the rest of the pasta. Pour the béchamel on top and smooth it. A common mistake is a thin béchamel layer; it should be at least 3 cm deep.

Step 7: Bake for 45–50 minutes until deep golden on top and bubbling at the edges. The centre should be piping hot (above 167°F).

Step 8: Rest for 30 minutes before cutting into squares. Leftovers keep 3 days in the fridge; reheat until hot all the way through.