Serves 1
Directions
- 1Unwrap the ground beef.
- 2Place a pot on the stove and add small portions of ground beef to brown.
- 3Stir and break up the meat until it's evenly browned.
- 4Remove the cooked ground beef from the pot and set aside.
- 5Add olive oil to the same pot, utilizing the rendered fat and browned bits for flavor.
- 6Chop the onion into small pieces.
- 7Dice the carrots into small cubes.
- 8Add the chopped onion, carrots, and celery to the pot.
- 9Season with salt and pepper.
- 10Stir the vegetables until softened.
- 11Add sliced garlic to the pot and mix.
- 12Return the cooked ground beef to the pot with the vegetables and stir.
- 13Add tomato paste and mix well to coat the meat and vegetables.
- 14Pour red wine into the pot and simmer.
- 15Add milk and stir to combine.
- 16Pour in beef broth.
- 17Add a cinnamon stick, sprigs of thyme, and rosemary.
- 18Cover the pot and let it simmer.
- 19Once simmering, remove the thyme and rosemary sprigs.
- 20Add bay leaves and continue to simmer, stirring occasionally.
- 21Remove the bay leaves and cinnamon stick once the sauce has thickened.
- 22Transfer the meat sauce to a separate bowl.
- 23In a clean pot, melt butter for the bechamel sauce.
- 24Add flour and whisk continuously to create a roux.
- 25Gradually whisk in milk until the sauce is smooth and thick.
- 26Add Kefalotyri cheese and whisk until melted and incorporated.
- 27Season with pepper and grated nutmeg.
- 28Whisk in eggs to the béchamel sauce.
- 29Boil water in a pot, add salt and pastitsio pasta.
- 30Stir the pasta gently to prevent sticking.
- 31Grease a baking pan with olive oil.
- 32Arrange the cooked pasta in a single layer at the bottom of the pan.
- 33Sprinkle grated cheese over the pasta.
- 34Spread a layer of meat sauce over the cheese and pasta.
- 35Add another layer of pasta on top of the meat sauce.
- 36Pour the béchamel sauce evenly over the top layer of pasta.
- 37Smooth the béchamel sauce with a spatula.
- 38Grate cheese over the béchamel sauce.
- 39Bake the pastitsio in the oven until golden brown.
- 40Remove the baked pastitsio from the oven.
- 41Cut a slice of pastitsio using a knife and spatula.
- 42Carefully transfer the slice to a plate.
- 43Garnish with fresh parsley.
- 44Serve and enjoy.
Ingredients
- 1 kg ground beef
- 30 ml olive oil
- 1 onion
- 2 carrots
- 2 stalks celery
- 1 pinch salt
- 1 pinch pepper
- 4 cloves garlic
- 30 g tomato paste
- 150 ml red wine
- 150 ml milk
- 300 ml beef broth
- 1 cinnamon stick
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 113 g butter
- 0.5 cup flour
- 4 cups milk
- 0.5 cup Kefalotyri cheese
- 1 pinch nutmeg
- 3 eggs
- 500 g pastitsio pasta
- 0.5 cup grated cheese
Equipment
cutting boardknifepotwooden spoonbowlwhiskgraterbaking panspatulaovenplatefork
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