Photo Credit: @yeahfoodbeer on Instagram
1 kg. of lean ground beef
3 medium onions, diced
1/4 cup olive oil
3 cloves garlic, minced
3 bay leaves
1 Tbsp. tomato paste
1 can crushed plum tomatoes
1/4 cup dry white wine
2-3 allspice berries
1 tsp. dried oregano
1/2 tsp. ground cinnamon
salt and pepper to taste
1 package of Misko #2 or Bucatini pasta (500gr)
- In a large skillet, add your olive oil and start sauteing your onions, garlic and bay leaves under medium-low heat, for about 12-15 minutes for them to soften and be translucent.
- Add your ground beef, garlic, turn heat to high and brown your meat. Strain off any excess fat.
- Add your tomato paste and wine and simmer until most of the wine has been absorbed.
- Add your crushed tomatoes, oregano and bring to a boil. Now reduce to a simmer until the meat sauce has become thick.
- Adjust seasoning with salt and pepper, remove your allspice and bay leaves. Reserve.
- Get a large pot of water boiling for your pasta. Upon boiling, generously salt your water and cook the pasta for approx. 10 minutes.
- Strain the pasta and reserve.
1 stick of butter
1 cup of all-purpose flour
8 cups of whole milk (warm)
4 eggs (room temp.), beated
1 cup grated Vlahotyri Cheese (or Grano Padano)
salt and pepper to taste
1 tsp. grated nutmeg
1/2 cup grated Kefalotyri cheese (or Romano) for topping
- In a large saucepan, add your butter to medium heat and when it’s melted add the flour and stir constantly with a wooden spoon for about 5 minutes or until the flour has turned a light brown.
- Grab a whisk and pour in a steady stream of milk into your roux. If you still get some lumps, use a potato masher to break them up.
- Go back to stirring with your wooden spoon and bring the Bechamel up to a boil (medium heat).
- Continue stirring until your Bechamel has become thick or until the sauce coats the back of the spoon.
- Take the Bechamel Sauce off the heat and pour a steady stream of the beated eggs into the mixture. Add the grated Vlahotyri, nutmeg and adjust seasoning with salt and pepper.
- Cover and reserve.
- Pre-heat your oven to 375F, middle rack
- Start assembly of the pastitsio in a rectangular roasting pan
- Mix about 1 ladle of Bechamel Sauce into the reserved meat sauce.
- Mix about 3 ladles of Bechamel Sauce into the reserved pasta. (Steps 3 & 4 will ensure your pastitsio stays moist as a leftover)
- Pour enough Bechamel Sauce to cover bottom surface area of the roasting pan.
- Spread half of your pasta over the bottom layer of Bechamel Sauce.
- Pour all of your meat sauce over your first layer of pasta.
- Spread your second layer of pasta over the meat sauce.
- Pour the remainder of the Bechamel Sauce over second (and last) layer of pasta and smooth out the sauce to make it even.
- Spread grated Kefalotyri over the Bechamel Sauce and place into a pre-heated 375F oven for 45-60 minutes or until the top is golden brown.
- Take your Pastitsio out of the oven and allow to rest for 30-45 minutes before serving.