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