Pastitsio with Spiced Grass-Fed Beef and Bechamel Crust

Preheat oven to 375 deg F (190 deg C).

In a heavy skillet, brown the grass-fed ground beef until deeply caramelized; season liberally with ground cumin and Aleppo pepper.

Add the cherry tomato passata to the beef, simmering until the sauce thickens into a rich, fragrant ragu.

Meanwhile, cook the pearled barley in salted water until al dente, about 25 minutes; drain thoroughly.

In a baking dish, layer the cooked barley at the bottom, followed by the spiced beef ragu, ensuring even coverage.

Arrange the asparagus spears on top, lightly drizzled with a touch of oil.

Bake for 20 minutes until the edges are golden and bubbling and the asparagus is tender-crisp.

Serve hot, allowing the dish to rest for 5 minutes so the layers set properly before scooping onto a plate.