Pastitsio ( Greek pie )

Ingredients:
1/4 cup Olive Oil
2 Onions, finely chopped
2 Carrots, finely chopped
4 Garlic Cloves, crushed
1 kg  Beef Mince
3 x 400 g cans Diced Tomatoes
1 tbsp Dried Oregano Leaves
3 tsp Ground Cinnamon
3 tsp Ground Allspice
400 g Rigatoni
45 g Butter
1/4 cup Plain Flour
1+1/2 cups Milk
pinch of Ground Nutmeg
1 Egg Yolk
1 cup Shredded Pizza Cheese

How to make it:

1. Heat 1 tbsp of oil in a large saucepan over medium heat. Cook the onion, carrot and garlic, stirring, for 5 mins or until softened. Transfer to a bowl. Heat 1 tbsp of remaining oil in the pan over high heat. Cook mince, in 2 batches, stirring to break up any lumps, for 5 mins or until browned. Return onion mixture and beef to pan. Stir in tomatoes, oregano, cinnamon and allspice. Season. Reduce heat to low. Cover and simmer for 10 mins. Transfer half the mince mixture to a bowl to cool and freeze (see tip).
2. Freeze cooled mince mixture in an airtight container for up to 1 month.
3. Meanwhile, cook the rigatoni in a large saucepan of salted boiling water following packet directions. Drain and return to pan. Add remaining oil. Season and toss to coat.
4. Melt butter in a saucepan over low heat. Add flour and cook, stirring, for 2 mins. Gradually whisk in milk until smooth. Increase heat to medium. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat. Add nutmeg and season. Cool slightly, then whisk in egg yolk.
5. Preheat oven to 200ºC or 180°C fan. Spoon half the remaining mince mixture into six greased 1+1/2 cup ovenproof dishes. Cover with pasta and top with remaining mince mixture. Spoon over the white sauce and sprinkle with the cheese. Bake for 20-25 mins or until golden. Stand for 5 mins before serving.

For a twist, make moussaka – just layer the mince mixture with chargrilled eggplant instead of pasta. Serve with a Greek-style salad.