An alternative pasticcio

Ingredients
• 400 gr. thick barley
• 600 gr. ground beef (preferably olive)
• 2 onions, finely chopped
• 2 cloves of garlic, finely chopped
• 1 can of whole tomatoes, finely chopped, with their juice
• 1 flitz. teaspoon chopped parsley (without thick stalks)
• 1/2 flitz. tea olive oil
• 1 cinnamon stick
• 1/2 tsp. sweet sugar
• 1 flitz. of fresh milk tea
• 2 eggs (we prefer organic)
• 1 flitz. grated parmesan tea or kefalograviera
• 1/2 tsp. sweet paprika sweet powder
• 1/2 tsp. sweet dried oregano
• salt, freshly ground pepper

Servings 4-6
Preparation: about 40΄
Baking: 30΄

Procedure
Heat the olive oil in a deep frying pan or saucepan and sauté the onions. Once they soften and become transparent, add the garlic and continue sautéing for another 1 minute.

Add the minced meat, mix with a wooden spoon so that it "breaks" into small pieces and becomes granular. Saute it well until it changes color and drinks its liquids.

Then, add the tomatoes with their juice, season with salt and pepper, add the sugar, paprika, oregano, cinnamon stick, 1 tsp. teaspoon water and let the minced meat boil over medium heat for about 15 - 20 minutes, until it is left with its oil.

When it is ready, remove the pan from the heat, remove the cinnamon stick and add the parsley.

Meanwhile, in a large pot of boiling salted water, pour the barley, boil it until it becomes al dente (that is, "holds" the tooth), and then drain it.

Preheat the oven to 180 ° C. Grease a pyrex, spread the barley inside and add half the amount of cheese.

Stir, sprinkle with pepper and spread the minced meat on top. Flatten it with a spatula so that it has the same thickness everywhere. In a large bowl, beat the eggs with the milk, season with salt and pepper, add the remaining cheese, stir and pour over the food.

Bake for 30 minutes, or until the surface is golden brown. Let the food stand in the oven for about 20 minutes and serve in pieces.

Serve with a fresh green salad.

Accompany with a nice red wine, a Syrah or a nice rosé from Grenache rouge, and take it to heaven!