Marc Maulà’s Moussaka with Ragù Sauce

Ingredients

• Ragù Sauce

  • 3 carrots, diced
  • 2 onions, chopped
  • 1 red bell pepper, seeded and diced
  • 6 garlic cloves, chopped
  • 1 1/2 lb (675 g) beef blade roast, cut into 3 pieces
  • 1 1/2 lb (675 g) boneless pork shoulder, rind removed, cut into 3 pieces
  • 1 cup (250 ml) dry white wine
  • 6 tbsp (90 ml) olive oil
  • 1 tbsp cumin seeds
  • 1 tbsp dried Cretan or Sicilian oregano
  • 1/2 tsp red pepper flakes or Aleppo pepper
  • 2 bay leaves
  • 2 cans (28 oz/796 ml each) diced plum tomatoes
  • 1 bottle (680 ml) strained tomatoes
  • 2 cups (500 ml) beef or chicken stock
  • 1/4 cup (60 ml) tomato paste

• Eggplant

  • 3/4 cup (180 ml) olive oil
  • 4 medium (or 3 large) eggplant, cut into long slices 1/2 inch (1 cm) thick

• Béchamel

  • 1/4 cup (55 g) butter
  • 6 tbsp (60 g) unbleached all-purpose flour
  • 2 cups (500 ml) milk
  • 1 pinch ground nutmeg
  • 4 cups (280 g) kefalotýri cheese, grated (see note)

• Moussaka

  • 4 large russet or Yukon Gold potatoes, peeled and cut into long slices 1/2 inch (1 cm) thick
  • 2 tbsp (30 ml) olive oil
  • 1/2 cup (35 g) fresh Parmesan or Pecorino cheese, grated