Pasticcio #PastaWorld

A recipe that has both Italian and Greek origins, this dish may be served hot or cold, cut into thick, satisfying squares.

Serves 6
Oven: 190C/ 375F/ Gas 5

Ingredients

250 g/ 8 oz fusilli, or other short pasta shapes
1 tbsp olive oil
4 tbsp double (heavy) cream
Salt
Rosemary sprigs, to garnish

Sauce:

2 tbsp olive oil, plus extra for brushing
1 onion, thinly sliced
1 red bell pepper, cored, seeded and chopped
2 cloves garlic, chopped
625 g/ 1 ¼ lb lean beef, minced
1 x 425 g/ 15 oz can chopped tomatoes
125 ml/ 4 fl oz/ ½ cup dry white wine
2 tbsp chopped parsley
1 x 50 g/ 2 oz can anchovies, drained and chopped
Salt and pepper

Topping:

300 ml/ ½ pint/ 1 ¼ cups plain yogurt
3 eggs
Pinch of nutmeg
45 g/ 1 ½ oz/ 1/3 cup Parmesan, grated

Directions

1. To make the sauce, heat the oil in a large frying pan and fry the onion and red bell pepper for 3 minutes. Stir in the garlic and cook for 1 minute more. Stir in the beef and cook, stirring frequently, until it has changed color.

2. Add the tomatoes and wine, stir well and bring to the boil. Simmer, uncovered, for 20 minutes, until the sauce is fairly thick. Stir in the parsley and anchovies and adjust the seasoning.

3. Cook the pasta in a large pan of boiling salted water, adding the oil. When it is almost tender, drain it in a colander, then transfer it to a bowl. Stir in the cream and set it aside.

4. To make the topping, beat together the yogurt and eggs and season the mixture with nutmeg, salt and pepper. Stir in the cheese.

5. Brush a shallow baking dish with oil. Spoon in half the macaroni and cover with half of the meat sauce. Repeat these layers, spread the topping evenly over the dish and sprinkle on the cheese.

6. Bake in the preheated oven for 25 minutes, until the topping is golden brown and bubbling. Garnish with rosemary and serve with a selection of raw vegetable crudités.