# Pastitsio

## Ingredients

### Meat Sauce:

- `2` TBSP olive oil
- `3` garlic cloves , finely minced
- `2` red onions , finely chopped (sub yellow or brown onions)
- `1` kg / `2` lb beef mince (ground beef)
- `3/4` cup red wine , dry (Note 1)
- `800` g / `28` oz canned crushed tomato
- `2` beef bouillon cubes , crumbled (stock cubes)
- `2` TBSP tomato paste
- `1` tsp white sugar
- `1` bay leaf
- `1/2` tsp cinnamon powder
- `1` cinnamon stick (or extra `1/2` tsp cinnamon powder)
- `1/4` tsp ground cloves
- `3/4` tsp salt
- `1` tsp black pepper

### Greek Bechamel:

- `100` g / `7` TBSP butter , unsalted
- `3/4` cup flour , plain/all purpose
- `1` litre / `4` cups milk , whole/full fat best but low fat ok
- `1/8` tsp nutmeg , preferably freshly grated
- `1/2` tsp salt
- `100` g / `3` oz Kefalotyri Greek cheese (sub Parmesan or Romano) , finely shredded (Note 2)
- `2` egg yolks (egg whites are used in the pasta)

### Pasta:

- `400` g / `14` oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne or normal bucatini, Note 3)
- `120` g / `4` oz feta , crumbled
- `2` egg whites (yolks used in Bechamel)

### Topping:

- `75` g / `3` oz Kefalotyri Greek cheese (sub parmesan or Romano) , finely grated (Note 2)

## Instructions

### Meat Sauce:

- Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
- Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
- Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
- Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).

### Greek Bechamel (note 5):

- Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
- While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
- Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
- Remove from stove. Stir in nutmeg, cheese and salt.
- Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.

### Pasta (note 6):

- When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
- Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.

### Assemble And Bake:

- Preheat oven to 180C/350F (all oven types).
- Place pasta in a baking dish, arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
- Top with Meat Sauce, then smooth the surface.
- Pour over Bechamel Sauce, then sprinkle over the cheese.
- Bake 1 hour or until crust turns golden.
- Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

Servings: 12

Category: Meals

Link: https://www.recipetineats.com/pastitsio-greek-beef-pasta-bake/

Tags: Greek, meat