Pastitsio Classic Crete-Style

Prepare the ragù

1. 1Heat olive oil in a large pan over medium heat, add chopped onion and sauté until translucent, 4–5 minutes.
2. 2Add minced garlic and ground beef, breaking up the meat; cook until browned and no longer pink, about 6–8 minutes.
3. 3Stir in tomato sauce, cinnamon, sugar, salt, and pepper; bring to a gentle simmer and cook uncovered for 20–25 minutes until thickened.
4. 4Adjust seasoning, remove any excess oil, and discard any bay leaf if used; set ragù aside off the heat.

Make the béchamel

1. 1In a saucepan, melt butter over medium heat, whisk in flour and cook 1–2 minutes to form a pale roux without browning.
2. 2Gradually whisk in warm milk, bring to a gentle simmer, and cook until thick and smooth, about 6–8 minutes.
3. 3Season with salt, pepper, and a pinch of nutmeg; remove from heat and stir in the beaten egg if using to enrich the sauce, then keep warm.

Assemble and bake

1. 1Preheat oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 in) baking dish.
2. 2Layer half the pasta sheets to cover the base, spread half the ragù over the pasta, then sprinkle with one third of the parmesan.
3. 3Add another layer of pasta sheets, top with remaining ragù and another third of parmesan, pressing layers gently to compact.
4. 4Pour the béchamel evenly over the top, smooth the surface, and sprinkle remaining parmesan over the béchamel.
5. 5Bake for 35–40 minutes until the top is golden and bubbling; for a deeper crust, finish under the broiler 1–2 minutes, watching closely.
6. 6Let rest 15 minutes before slicing to set the layers, then cut into portions and serve warm.