Pasticcio

1 pack of No.3 spaghetti850 g. minced meat250 g. Parmesan cheese½ cup olive oil2 tablespoons melted butter1 cup red wine1 large onion, chopped½ kilo ripe tomatoes or 1 package of grated tomatoes1 small piece of cinnamon stick3-4 balls of allspiceSalt and pepper

Put the olive oil in a saucepan and sauté the onion.Add the minced meat, salt and pepper and stir constantly until golden brown and broken into small pieces.Add the wine, cover the saucepan, reduce the heat and leave for 2-3 minutes until the wine evaporates.Add the tomatoes with a little salt, pepper, cinnamon, allspice and a cup of water.Let it simmer until the water has completely evaporated. Remove thecinnamon and all spice.Add 2 tablespoons of butter and mix well, let it cool.Add half the cheese and mix well.

3 ½ cans evaporated milk2 cans water8 heaped tablespoons cornstarch3 medium eggsSalt and pepperNutmeg200 grams of finely chopped Parmesan

6 tablespoons butter7 tablespoons flour2 cups milk mixed with 2 cups evaporated milk2 egg yolksSalt & pepperBring the milk to a boil, not to a boil

Boil the pasta in a pot with plenty of water, drain and pour over the melted butter and the remaining parmesan, reserving the amount needed to sprinkle at the end.If you prefer, you can make half an extra batch of béchamel and mix it with the spaghetti once you have browned it with the butter. This process gives it extra flavour.

In a saucepan, combine the milk, water, cornstarch, and beaten eggs.Cook over low heat, stirring with a whisk, until the mixture comes to a boil and the béchamel thickens.Add 3/4 of the Parmesan, a pinch of nutmeg (to taste), and a little pepper.Taste the mixture and add a bit of salt if needed.

Bring the milk to the point just before boiling, then remove from heat.In a large saucepan, melt the butter and gradually add the flour, whisking until fully incorporated.Slowly pour in the milk, stirring constantly until the mixture thickens and becomes smooth and creamy.Remove from the heat, season with salt and pepper, and stir in the well-beaten egg yolks.Add the remaining Parmesan.Grease a Pyrex or other baking dish with butter. Layer half of the spaghetti, then the minced meat, followed by the remaining spaghetti, and finally the béchamel.If you prefer, you may mix the pasta and minced meat together instead of layering them.Pour the béchamel sauce over the pasta and sprinkle the remaining Parmesan on top.Bake in the oven at 180°C for about 1 hour.

Delicious hot or cold or with a tomato salsa and grated Parmesan sprinkled on top.