To make the sauce-ragu: In a saucepan with a thick bottom stew onion, add bacon and sausages well fried, add the beef and simmer for 5-7 minutes, stirring constantly to avoid lumps. Pour in the wine, simmer a couple of minutes to evaporate alcohol. Add tomatoes (cinnamon and cloves), simmer 15 minutes on medium heat, then add the milk, salt and pepper (given the saltiness of the sausage), reduce the heat to low and simmer 2 hours. The longer the sauce cooked, the tastier and more tender! 2 minutes before the end add the oregano (liquid should almost completely to boil away, there is only the sauce to make it clearer on the surface of the sauce no bubbles, this suggests that the liquid boils off). Remove from the heat.

Sliced eggplant placed on a baking sheet, covered with baking paper, grease with vegetable oil and bake in the oven until soft.

Pasta boil, it is good to drain the water, add cheese and stir. Pave the bottom and sides of the form (30х10х7) eggplant, place a layer of smoothly laid paste (half of the total), a uniform layer of the stew, the remaining pasta, and then cover the top with the remaining eggplant. Sprinkle the top of the pastitsio with breadcrumbs and place the pieces of butter.

Bake at 190-200 degrees for 25-30 min.

Gently release from mold.

A book with recipes!