Greek Moussaka with Slow-Cooked Meat

Method

1. Preheat oven to 180°C (350°F).
2. Slice aubergine into 1cm thick rounds and fry in olive oil until golden. Set aside.
3. In a heavy pot, cook onion and garlic until softened. Add minced beef and brown over medium heat.
4. Stir in tomato sauce, red wine (if using), and season. Cover and simmer on low heat for 1 hour, stirring occasionally.
5. In a separate pot, prepare béchamel sauce with butter, flour, milk, and nutmeg. Cook until thickened and smooth.
6. Layer aubergine, slow-cooked meat mixture, and béchamel in a baking dish. Top with Parmesan.
7. Bake for 25-30 minutes until golden and bubbly.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.