Pistitchio Greek Pasta


  1. Heat the oil in a large non-stick frying pan over a medium heat and add the onion. Cook, stirring occasionally, for 6-8 minutes until golden. Add the mince, garlic, oregano, paprika, allspice, tinned tomatoes, tomato puree, wine and a good pinch of salt and pepper. Pour in 200ml of water and mix well. Bring to the boil, cover, with the lid slightly ajar, reduce the heat to low and cook for 1 ½ – 2 hours to allow the flavours to marry and the sauce to thicken. Check the seasoning and add more salt to taste.
  2. Next up, make the bechamel. Melt the butter in a pan over a medium heat and add the flour. Mix together until claggy and then add the milk, a splash at a time, stirring continuously until combined. Reduce the heat to low and cook, stirring occasionally, for 2-3 minutes until you have a lovely thick sauce. Add the nutmeg, egg, 20g of the cheese and a good pinch of salt. Mix well.
  3. Meanwhile, cook the pasta for 4-5 minutes or until the tubes just start to give. Drain and give a quick rinse with cold water to stop cooking and drain again. Pop back into the saucepan and add the oil and a pinch of salt. Toss together.
  4. Preheat the oven to 200 fan. Chuck half the pasta into a baking dish and add ½ the ragu. Spread out into an even layer and then add the remaining pasta. Add the last of the ragu and spread out. Top with the bechamel sauce and spread out. Scatter over the remaining cheese and pop the dish into the oven. Bake for 25-30 minutes or until the top is beautifully golden. Serve immediately.


Serves 6

For the ragu
2 tbsp olive oil
1 onion, finely chopped
500g minced beef
4 cloves garlic
2 tsp dried oregano
2 tsp smoked paprika
1 tsp allspice
1 tin chopped tomato
2 tbsp tomato puree
200ml Red wine
Sea salt and pepper

For the bechamal sauce
50g butter
50g plain flour
500ml whole milk
Grating of fresh nutmeg
1 egg yolk
40g grated GP.

For the pasta
500g cannelloni pasta tubes
2 tsp olive oil

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