RICE PASTITSIO

SERVES 6 PREP 20 MINS COOK 55 MINS

• 2 cups long-grain rice

• 2 tbsp olive oil

• 1kg beef mince

• 1 large onion, chopped

• 3 garlic cloves, crushed

• 1 tsp ground cinnamon

• ½ cup red wine

• 700g jar passata

• 1 bay leaf

• ¼ cup dried breadcrumbs

• ½ cup grated parmesan

• ½ cup grated mozzarella

• mixed salad leaves, to serve

BECHAMEL SAUCE

• 100g butter

• 2/3 cup plain flour

• 3½ cups milk

• 2 egg yolks

• 1 pinch nutmeg

1 In a large saucepan, cook rice following packet directions for the absorption method. Set aside.

2 Preheat oven to 180°C. Lightly grease a 3-litre casserole dish.

3 In a large saucepan, heat half the oil on high. Cook mince in 2 batches 4-5 mins each, breaking up lumps. Transfer to a plate.

4 In the same pan, heat remaining oil on high. Saute onion and garlic 3-4 mins until soft. Add cinnamon. Cook 1 min. Return beef to pan with wine. Bring to boil, reduce heat to low and simmer 1-2 mins until wine is reduced by half. Add passata and bay leaf. Simmer 8-10 mins until sauce thickens slightly.

5 BECHAMEL SAUCE In a medium saucepan, melt butter on medium. Stir in flour and cook 1 min. Remove from heat. Gradually add milk, stirring, until smooth. Return to heat and cook, stirring until mixture boils and thickens. Simmer 3 mins. Remove from heat and cool slightly. Whisk in eggs and nutmeg and season to taste.

6 In a large bowl, stir 1 cup bechamel through rice. Sprinkle casserole dish with breadcrumbs. Top with half the rice mixture, mince, then rest of rice mixture. Spread with remaining bechamel and sprinkle with combined cheeses. 7 Bake 40-45 mins until golden and bubbling. Serve with mixed leaves and crusty bread, if liked.