PASTITSIO (BAKED MACARONI IN BECHAMELLE)

Original name: Pastitsio

Origin: Greece

Ingredients
1 kg pasta (Spaghetti no.5)
2 kg tomatoes
1 kg minced beef; alternative: 1 kg soy or seitan strips
4 red onions cut into little cubes
4 garlic cloves
oregano
1.5 liters of milk
150 gr. butter
flour
olive oil
nutmeg
cheese (any idea which cheese it was? and how much? We had way too much in the end, right?)
100 ml red wine

Preparation
Cook the pasta too much and then keep it un-sticky with enough olive oil. Peel tomatoes (optional) and fry in pan with olive oil, onions, and garlic (in large pieces) until glassy. Then add the meat and fry until everything is pasty (meat/soy/seitan might optionally already be added with the tomatoes). Add oregano and read wine. Make béchamel sauce with nutmeg. Layer the pasta + meat-tomato sauce into the casserole (2 layers each), top with béchamel sauce, put grated cheese on top and bake in the oven for 20 min.