Saucepan@saucepan · Shared this recipeFollowGreek · dinnerGreek PastitsioA traditional Greek baked pasta dish with tubular pasta, aromatic beef ragu, and a thick béchamel topping.total1 hr 35 minprep20 mincook1 hr 15 minservings8Original recipe on mygreekdish.comKeep this recipeAdd a copy of Greek Pastitsio to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings450 g/ 15oz. bucatini pasta, penne or ziti110 g/ 4oz. feta cheese2 egg whites900 g/ 30oz. lean ground beef2 medium sized red onions, finely chopped2 clove garlic, chopped400 g/ 14oz. canned chopped tomatoes1 tbsp tomato paste1 tsp sugar150 ml/ 5 fl.oz. red wine1 bay leaf1 cinnamon stick1 whole clove0.25 a cup olive oil2 tsp sea salt and freshly ground black pepper, to taste120 g/ 4.3 oz. plain flour120 g/ 4.3 oz. butter1000 ml/ 34 oz. milk2 egg yolks50 g/ 1.7oz. Kefalotyri or Parmigiano-Reggianoa pinch of nutmegsalt to taste50 g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkleStepsClear checksTap an ingredient or step to check it off.1Step 1: To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)2Step 2: Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.3Step 3: Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.4Step 4: For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.5Step 5: Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.getsaucepan.com/r/08cfcec6-82cb-40cf-8c14-d8dd214ac8e5 · Original: https://www.mygreekdish.com/recipe/pastitsio/
