Greek Pastitsio Baked Pasta (Print Version)
# Ingredients:
→ Meat Sauce
01 -
2.4 pounds ground beef or a mix of beef and lamb or pork
02 -
3 tablespoons olive oil or vegetable oil
03 -
1 large onion, grated or finely chopped
04 -
1 carrot, grated
05 -
2 bay leaves
06 -
1 cinnamon stick
07 -
¼ teaspoon ground cloves
08 -
1 cup dry white, rosé, or red wine
09 -
¼ cup tomato paste
10 -
2 cups pureed tomatoes (canned or fresh)
11 -
Salt and black pepper to taste
→ Pasta
12 -
1 pound pastitsio pasta No2
13 -
1 ½ cups grated cheese (mix of Greek Kefalotyri and Parmigiano Reggiano)
→ Béchamel Sauce
14 -
1.2 cups all-purpose flour
15 -
½ cup olive oil or butter
16 -
⅓ of a nutmeg seed, freshly grated
17 -
1 ½ teaspoons fine salt
18 -
6 cups whole milk
19 -
2 large eggs
20 -
1 ½ cups grated cheese (mix of Greek Kefalotyri and Parmigiano Reggiano)
# Instructions:
01 -
Heat olive oil in a deep pot, add ground beef, and saute over high heat until browned. Reduce heat to medium, add grated onion, carrot, bay leaves, cinnamon stick, cloves, salt, and black pepper, and stir for 5 minutes. Add wine, cook for 1 minute, then add pureed tomatoes and tomato paste. Simmer until liquid is mostly evaporated. Remove bay leaves and cinnamon stick.
02 -
Bring a large pot of salted water to a boil. Cook pasta until al dente (3 minutes less than package instructions). Rinse briefly with cold water, drain, and transfer two-thirds into a greased casserole dish. Add grated cheese and distribute evenly.
03 -
Spoon meat sauce over the pasta layer, leveling the surface. Arrange the remaining pasta over the meat sauce evenly.
04 -
In a large pot, heat olive oil and flour over medium-high heat, whisking constantly until nutty. Remove from heat and gradually whisk in milk to prevent lumps. Return to heat and cook, whisking, until thickened. Remove from heat, cool slightly, and stir in nutmeg, salt, and grated cheese. Add eggs one at a time, whisking well.
05 -
Preheat oven to 355°F (180°C). Pour béchamel sauce over the pasta, level with a spatula, and sprinkle with remaining grated cheese. Bake for 50-60 minutes until golden brown. Let rest for 30 minutes before slicing.
# Notes:
01 -
Add a beef or chicken bouillon cube to the meat sauce for enhanced flavor. Reduce salt accordingly.
02 -
The meat sauce should be relatively dry to prevent a runny final dish.
03 -
If Pastitsio pasta is unavailable, bucatini or penne with a hollow center can be used.