• Take pasta in 2 parts (for layering at the end) and bring to brisk boil in salted water. The pasta should remain very crispy.
• Chop the onions and olives as finely as you can. Put a large pan on the stove, add the olive oil and onions. Start to gently sear.
• Take the meat to a chopping board and chop with a large knife. When the onion starts to turn yellow, add the meat to the pan.
• When the meat starts to colour, season the sauce with balsamic vinegar, salt and pepper. Swirl for a moment and add the olives, oregano, meat broth and tomato paste. Cover and leave to simmer gently.

Make the béchamel sauce like this:

• Heat a saucepan and melt the butter. Heat and add the butter, sprinkle in the flour and start whisking in the milk. Bring to a boil and remove from the heat.
• Heat the oven to 210C. Choose a suitable baking tray. Cut the garlic cloves in half and pull the cloves against the surface of the pan. Leave the cloves in the pan. This will give the dish a wonderful garlic flavour.
• Once the pasta is boiling, carefully strain the water out. Combine the tube pasta and the béchamel sauce in a saucepan. Stir well.
• Place half of the pasta in the bottom of the pan. Then make a layer of the meat sauce and pour the rest of the pasta on top. Carefully level the pasta.
• Bake the pastitsio in the oven for 30 minutes until the surface is slightly coloured.
• Let the pasta rest on the table for a while and enjoy.