Traditional Makaronia tou Fournou (Cypriot Baked Pasta)

• •300 Bucatini or large tubular pasta (e.g., ziti, penne)
• •2 tbsp Olive oil
• •500 Ground veal
• •1 Onion (finely chopped)
• •2 cloves Garlic (minced)
• •400 g Canned crushed tomatoes
• •0.5 cup Red wine (optional)
• •1 tbsp Dried mint
• •0.5 tsp Ground cinnamon
• •0.5 cup Beef or vegetable broth
• •to taste Salt
• •to taste Black pepper
• •60 g Unsalted butter
• •60 g All-purpose flour
• •3 cups Whole milk (warm)
• •150 g Halloumi cheese (finely grated)
• •1 Egg yolk
• •0.3 tsp Nutmeg (freshly grated)

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish. Bring a large pot of salted water to a boil. Add the bucatini or tubular pasta and cook according to package directions until al dente. Drain well and set aside.

2. 2

   While the pasta cooks, prepare the meat sauce. Heat olive oil in a large skillet or pot over medium-high heat. Add the ground veal and cook, breaking it up with a spoon, until browned. Drain any excess fat.

3. 3

   Add the chopped onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. If using, pour in the red wine and let it simmer until mostly evaporated.

4. 4

   Stir in the crushed tomatoes, dried mint, ground cinnamon, and beef broth. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld. Remove from heat.

5. 5

   Prepare the halloumi béchamel sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

6. 6

   Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth consistency. Remove from heat and stir in the grated halloumi cheese, egg yolk, and nutmeg. Season with a pinch of salt and pepper (halloumi is salty, so taste before adding too much).

7. 7

   To assemble, spread half of the cooked pasta evenly in the prepared baking dish. Top with the entire meat sauce mixture, spreading it out. Cover with the remaining pasta.

8. 8

   Pour the halloumi béchamel sauce evenly over the pasta, ensuring the entire surface is covered. You can gently tap the dish to settle the sauce.

9. 9

   Bake for 35-40 minutes, or until the béchamel is golden brown and bubbly. If you desire a deeper golden crust, you can carefully turn on the broiler for the last 2-3 minutes, watching it closely to prevent burning.

10. 10

    Remove from the oven and let it rest for 10-15 minutes before serving. This allows the layers to set, making it easier to slice and serve.

Chef's Tips

• 💡For extra richness in your béchamel, you can add a tablespoon of Greek yogurt along with the egg yolk.
• 💡If you want to save time, prepare the meat sauce a day in advance and refrigerate. Reheat gently before assembling.
• 💡Make sure your milk is warm when adding it to the roux for a smoother béchamel without lumps.
• 💡Bucatini is traditional but if unavailable, ziti or even large penne will work well.