Pastitsio

Name: Pastitsio
Prep time: 35 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 500 g pastitsio noodles (long, tubular #2; bucatini is a fair substitute); 600 g beef mince (or half beef, half lamb); 1 large onion, finely chopped; 3 garlic cloves, minced; 400 g chopped tomatoes (canned); 2 tbsp tomato paste; 150 ml dry red wine; 1 cinnamon stick, 4 whole cloves, 1 bay leaf, 1 tsp dried oregano; 100 g Kefalotyri or Pecorino, finely grated (Parmesan works at a pinch); For the béchamel: 100 g butter, 100 g flour, 1 L whole milk, 4 egg yolks, a grating of nutmeg; Salt and pepper, olive oil

Greek baked pasta with a cinnamon-spiced meat sauce and golden béchamel, layered to show its cross-section.

Total time1h 25m

Active time35m

Servings8

DifficultyMedium

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 8 servings

500 g pastitsio noodles (long, tubular #2; bucatini is a fair substitute)
600 g beef mince (or half beef, half lamb)
1 large onion, finely chopped
3 garlic cloves, minced
400 g chopped tomatoes (canned)
2 tbsp tomato paste
150 ml dry red wine
1 cinnamon stick, 4 whole cloves, 1 bay leaf, 1 tsp dried oregano
100 g Kefalotyri or Pecorino, finely grated (Parmesan works at a pinch)
For the béchamel: 100 g butter, 100 g flour, 1 L whole milk, 4 egg yolks, a grating of nutmeg
Salt and pepper, olive oil

How to make it

1Heat 3 tablespoons of olive oil in a heavy pan and brown the chopped onion for 8–10 minutes, add the garlic for 30 seconds, then crumble in the mince.
2Break it up with a wooden spoon and let it brown deeply, about 10 minutes.
3Stir in the tomato paste, fry until brick-red, deglaze with the wine and let it reduce by half before adding the tomatoes, cinnamon stick, cloves, bay leaf and oregano.
4Season generously and simmer uncovered on low heat for at least 45 minutes; fish out the whole spices before assembling.
5While the meat cooks, make the béchamel: melt the butter in a wide saucepan, whisk in the flour for a couple of minutes without colour, pour in the warm milk in a slow stream while whisking, then simmer 5–7 minutes until it coats the back of a spoon.
6Off the heat, beat in the egg yolks one at a time, add the nutmeg and half the grated cheese, and season.
7Boil the pasta in well-salted water 2 minutes less than the package says — it'll finish in the oven — drain and toss with the remaining cheese and a ladle of meat sauce so the noodles don't stick.
8In a 25×35 cm baking dish, lay half the pasta in one direction, spread the meat sauce evenly over it, then top with the rest of the pasta aligned the same way.
9Pour the béchamel over, smooth it level, and bake at 180°C for 45–50 minutes until golden and bubbling.
10Let it rest at least 20 minutes before cutting; sliced too hot, the layers collapse.