Pasticcio

Serves 4-6


Ingredients:

250g plain flour
125g cold butter, chopped
3 tbsp caster sugar
1 egg yolk
2 tbsp water

Filling:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
500g beef mince
150g chicken livers
2 tomatoes, chopped
½ cup (125ml) red wine
½ cup (125ml) rich beef stock
1 tbsp chopped fresh oregano
¼ tsp nutmeg
salt and pepper
½ cup (50g) freshly grated Parmesan cheese

Bechamel Sauce:
60g butter
2 tbsp plain flour
1½ cup (375ml) cold milk
salt and pepper
150g tubular spaghetti (bucatini)


Method:

1. Place the flour, butter, sugar, egg yolk and half the water in a food processor. Process lightly until the mixture forms a ball, adding the remaining water if necessary. Lightly knead the dough on a floured surface until smooth. Wrap in plastic wrap and refrigerate.
2. To make Filling: Heat the oil in a heavy-based pan and cook the onion and garlic until softened and lightly golden. Increase the heat, add the mince and cook until browned, breaking up any lumps with a fork. Add the livers, tomatoes, red wine, stock, oregano and nutmeg, then season very well with salt and pepper. Cook the sauce over high heat until it boils, then reduce to a simmer and cook, covered, for 40 minutes; cool. Stir in Parmesan.
3. To make Sauce: Heat the butter in medium pan over low heat and when hot and foaming, add the flour. Cook, stirring, for 2 minutes or until the mixture is golden. Remove from the heat and gradually stir in the milk. Cook until the sauce boils and thickens, stirring constantly, then boil 1 minute further. Add salt and pepper.
4. Add the spaghetti to a pan of rapidly boiling water and cook until just tender. Drain and cool. Generously grease a 23cm deep pie dish and preheat the oven to 160°C (315°F). Divide the pastry into two and roll out one piece to fit the base of the prepared dish, overlapping the sides. Spoon about half of the meat mixture into the dish, top with the spaghetti and slowly spoon the Bechamel over the top, allowing it to seep down and coat the spaghetti. Top with the remaining meat. Roll out the remaining pastry and cover the pie. Trim edges and pinch lightly to seal. Bake 50-55 minutes, or until dark golden brown and crisp. Set aside for 15 minutes before cutting.