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1. In a large skillet, heat 2 tablespoons of extra-virgin Greek olive oil and sauté the onion until translucent, 5 – 7 minutes. Add meat and continue stirring until meat begins to brown. Add garlic, tomatoes, spices, peppercorns, and salt. Lower heat and simmer, covered, for 35 – 40 minutes, until liquid has been absorbed and meat is cooked (add water if necessary). Remove pan from heat, let meat cool slightly. Remove whole spices.
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2. While meat is simmering, boil the pasta to al dente. Remove, drain and shock in cold water. Drain. Toss with 1 – 2 tablespoons extra-virgin Greek olive oil and half the grated cheese.
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3. Preheat oven to 180°C (350°F). Lightly oil a large baking pan, 25 x 35 cm and 8 cm deep / 10 x 14 inches and 3,5 inches deep.
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4. Make béchamel: In a medium saucepan, heat the butter over medium heat. When it begins to bubble, add the flour and stir vigorously with a wire whisk for several minutes until the flour turns pale gold. Add the milk, stirring all the while; add the heavy cream. Continue stirring the béchamel over medium heat until very thick, 10 to 12 minutes. Season with salt . Remove from heat, cool slightly, and add egg yolks, stirring vigorously. When done add the Greek Anthotyro or Myzithra cheese and half the remaining grated cheese.
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5. Toss the pasta with a little of the béchamel. Spread half of it on the bottom of a large baking pan. Pour in meat sauce, spreading evenly over pasta. Sprinkle with 1 – 2 tablespoons grated cheese. Make a second layer of the pasta. Pour béchamel over pasta, making sure it’s evenly spread over top of pan. Sprinkle with remaining grated cheese.
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6. Bake for about 45 minutes, until béchamel thickens and swells and a golden brown crust forms on top.