Ultimate Greek Inspired Pastitsio Beef Pasta Bake

Meanwhile, heat a large frying pan on medium-high heat (no oil). 

Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

While it fries, peel and grate the garlic (or use a garlic press).

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the cinnamon, rosemary and half the garlic to the beef. Fry for 30 secs.

Stir in passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 

Meanwhile, preheat your grill to high.

Halve the ciabatta and lay onto one side of a large baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

In a small bowl, combine the creme fraiche with half the Parmigiano Reggiano. Season with pepper.

Once the beef sauce has thickened, season with salt and pepper, then remove from the heat. Stir in the cooked pasta, then spoon it into an appropriately sized ovenproof dish. 

Evenly spread the creme fraiche sauce over the pasta, then sprinkle on the remaining Parmigiano Reggiano cheese.

Put the dish onto the other side of the garlic bread baking tray and pop under the grill under it's bubbling and the garlic bread is golden, 5-6 mins.