Greek Pastitsio

Ingredients​

• 400 g Pork minced meat
• 400 g Veal minced meat
• 300 g Tomato sauce
• 1 Grand Onion 
• Salt 
• Pepper 
• Oregano
• Olive oil
• 1 Pack of bucatini pasta (No2 for Pastitsio)
• Water for boiling the pasta
• 1/2 lt Cold Milk
• Butter for the pan
• Feta cheese or any cheese you prefer 
• Parmesan or kefalotyri for the top layer

How to make the Greek Pastitsio

• Boil your pasta till al dente (2-3' less than the package says)
• Drain your pasta
• Chop the onion
• In a pan, put a bit of olive oil, and saute your chopped onion with minced meats.
• Add, the tomato sauce with half a cup of water.
• Add, salt, pepper, and oregano.
• Simmer, till it is a nice and together sauce. 
• In a bowl, mix 1/2 lt cold milk and 3 packs of bechamel sauce. Stir till together.
• Butter an oven pan.
• In the oven pan, start layering, 2/3 of the boiled pasta, and sprinkle with feta.
• Add the minced meat sauce. 
• Add the rest of the pasta.
• Add the bechamel sauce and sprinkle with kefalotyri or parmesan. 
• Bake in 180 °C for about 30', till the top, is golden and crispy.