Greek pastitsio
Directions
- 1Heat the olive oil in a pan and sauté the onion and garlic until softened.
- 2Heat the olive oil in a pan and sauté the onion and garlic until softened.
- 3Heat the olive oil in a pan and sauté the onion and garlic until softened.
- 4Add the ground beef and cook until browned.
- 5Add the ground beef and cook until browned.
- 6Add the ground beef and cook until browned.
- 7Stir in the tomato paste and cook for 1 minute.
- 8Stir in the tomato paste and cook for 1 minute.
- 9Stir in the tomato paste and cook for 1 minute.
- 10Pour in the red wine and let the alcohol evaporate for 5 7 minutes.
- 11Pour in the red wine and let the alcohol evaporate for 5 7 minutes.
- 12Pour in the red wine and let the alcohol evaporate for 5 7 minutes.
- 13Add the tomato passata, bay leaves, cinnamon stick, salt and pepper.
- 14Add the tomato passata, bay leaves, cinnamon stick, salt and pepper.
- 15Add the tomato passata, bay leaves, cinnamon stick, salt and pepper.
- 16Simmer for 15 20 minutes until the sauce thickens and most of the liquid has evaporated.
- 17Simmer for 15 20 minutes until the sauce thickens and most of the liquid has evaporated.
- 18Simmer for 15 20 minutes until the sauce thickens and most of the liquid has evaporated.
- 19Melt the butter in a saucepan.
- 20Melt the butter in a saucepan.
- 21Melt the butter in a saucepan.
- 22Add the flour and whisk for 1 2 minutes.
- 23Add the flour and whisk for 1 2 minutes.
- 24Add the flour and whisk for 1 2 minutes.
- 25Gradually pour in the milk while whisking continuously until the sauce thickens.
- 26Gradually pour in the milk while whisking continuously until the sauce thickens.
- 27Gradually pour in the milk while whisking continuously until the sauce thickens.
- 28Season with salt and nutmeg.
- 29Season with salt and nutmeg.
- 30Season with salt and nutmeg.
- 31Remove from the heat and stir in the grated cheese.
- 32Remove from the heat and stir in the grated cheese.
- 33Remove from the heat and stir in the grated cheese.
- 34Cook the pasta in salted boiling water until al dente.
- 35Cook the pasta in salted boiling water until al dente.
- 36Cook the pasta in salted boiling water until al dente.
- 37Drain the pasta and return it to the pot.
- 38Drain the pasta and return it to the pot.
- 39Drain the pasta and return it to the pot.
- 40Add the olive oil and toss gently to coat.
- 41Add the olive oil and toss gently to coat.
- 42Add the olive oil and toss gently to coat.
- 43Spread the first layer of pasta in the baking dish.
- 44Spread the first layer of pasta in the baking dish.
- 45Spread the first layer of pasta in the baking dish.
- 46Sprinkle some grated cheese over the pasta.
- 47Sprinkle some grated cheese over the pasta.
- 48Sprinkle some grated cheese over the pasta.
- 49Add the meat sauce evenly on top.
- 50Add the meat sauce evenly on top.
- 51Add the meat sauce evenly on top.
- 52Add a second, lighter layer of pasta.
- 53Add a second, lighter layer of pasta.
- 54Add a second, lighter layer of pasta.
- 55Pour the béchamel over the top.
- 56Pour the béchamel over the top.
- 57Pour the béchamel over the top.
- 58Finish with the remaining grated cheese.
- 59Finish with the remaining grated cheese.
- 60Finish with the remaining grated cheese.
- 61Bake at 180°C (350°F) for 40 45 minutes, until golden brown.
- 62Bake at 180°C (350°F) for 40 45 minutes, until golden brown.
- 63Bake at 180°C (350°F) for 40 45 minutes, until golden brown.
- 64Allow the pastitsio to rest for 15 20 minutes before slicing and serving.
- 65Allow the pastitsio to rest for 15 20 minutes before slicing and serving.
- 66Allow the pastitsio to rest for 15 20 minutes before slicing and serving.
Ingredients
- 350 g ground beef
- 350 g ground beef
- 350 g ground beef
- 1 small onion
- 1 small onion
- 1 small onion
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 250 g tomato passata
- 250 g tomato passata
- 250 g tomato passata
- 15 g tomato paste
- 15 g tomato paste
- 15 g tomato paste
- 125 ml red wine
- 125 ml red wine
- 125 ml red wine
- 30 g olive oil
- 30 g olive oil
- 30 g olive oil
- 1 cinnamon stick
- 1 cinnamon stick
- 1 cinnamon stick
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
- Salt
- Salt
- Salt
- black pepper
- black pepper
- black pepper
- 500 ml milk
- 500 ml milk
- 500 ml milk
- 50 g butter
- 50 g butter
- 50 g butter
- 50 g all-purpose flour
- 50 g all-purpose flour
- 50 g all-purpose flour
- 1 pinch nutmeg
- 1 pinch nutmeg
- 1 pinch nutmeg
- 20 g grated kefalotyri or parmesan cheese
- 20 g grated kefalotyri or parmesan cheese
- 20 g grated kefalotyri or parmesan cheese
- 250 g greek pastitsio pasta or bucatini
- 250 g greek pastitsio pasta or bucatini
- 250 g greek pastitsio pasta or bucatini
- 15 g olive oil
- 15 g olive oil
- 15 g olive oil
- 30 g grated kefalotyri or parmesan cheese
- 30 g grated kefalotyri or parmesan cheese
- 30 g grated kefalotyri or parmesan cheese
Equipment
pansaucepanwhiskbaking dish
Tips
- Allow the pastitsio to rest for 15 20 minutes before slicing and serving.