Saucepan@saucepan · Shared this recipeFollowGreek · dinnerPastitsio (Greek Lasagna)A Greek baked pasta dish with layers of spiced red wine meat sauce, pasta, and creamy bechamel.total2 hrprep15 mincook1 hr 45 minservings8Original recipe on foodbymaria.comKeep this recipeAdd a copy of Pastitsio (Greek Lasagna) 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 servings1.5 tbsp olive oil2 white onions, diced1 carrot, diced2 celery stalks, diced800 g lean ground beef0.75 cup red wine4 garlic cloves, minced2 tsp salt1 tsp ground pepper1 tsp ground cinnamon0.25 tsp ground cloves1 tbsp dried basil0.75 tsp all spice3 bay leaves28 oz canned tomatoes diced or whole1 tbsp sugar2 tbsp tomato paste1 cup water5 tbsp unsalted butter7.5 tbsp all purpose flour5 cup whole milk, room temperature1 tsp salt0.5 tsp pepper0.25 tsp nutmeg2.5 cup grated parmesan or kefalograviera cheese5 eggs, beaten400 g Greek pasta noodles called Pastitsio No 2 pasta, also known as Greek bucatiniStepsClear checksTap an ingredient or step to check it off.1Step 1: Add olive oil to a large pot over medium-high heat. Add onion, carrot and celery and cook until softened, about 4-5 minutes.2Step 2: Stir in the ground beef, stirring occasionally to break up the meat and cook for about 10-12 minutes until cooked through.3Step 3: Pour in the red wine to deglaze the pan. Cook it for a few minutes until most of the wine has evaporated.4Step 4: Stir in the garlic, spices (salt, pepper, cinnamon, cloves, dried basil, all spice) and bay leaves until incorporated. Next stir in the diced or whole tomatoes (if using whole tomatoes crush them up a bit when added to the pot), sugar, tomato paste and water and bring to a boil. Once simmering, turn the heat to medium-low and let simmer with the lid on until the sauce has cooked down and most of the liquid has evaporated. Set aside.5Step 5: Whisk the 5 eggs together in a bowl and set aside.6Step 6: Make the bechamel by adding butter to a medium frying pan or pot over medium-low heat. When the butter is melted, add the flour and whisk constantly until a paste forms.7Step 7: Stir in the milk in 1/2 cup increments, whisking constantly after each addition to make sure the sauce doesn’t get lumpy. Continue whisking and add in salt, pepper and nutmeg. Whisk in the shredded cheese until combined.8Step 8: Remove the pan from the heat and stir in whisked eggs, whisking quickly to combine and make sure the eggs don't get lumpy. Put back on low heat for about 30 seconds to 1 minute, continue whisking – the sauce should be smooth and sort of consistency of a cheese sauce. Set aside.9Step 9: When the meatsauce and bechamel are ready, cook the pasta to al dente and set aside.10Step 10: Preheat the oven to 350F.11Step 11: Place the pasta in a 9x13 baking dish, arranging the noodles facing the same way as best you can and making the layer as level as you can.12Step 12: Add the meat sauce as the next layer and smooth out the top of the surface.13Step 13: Pour the bechamel sauce over the meat sauce layer and gently smooth out the top of the surface.14Step 14: Bake for 30-40 minutes or until the crust is golden brown. You can always broil on low towards the end of the baking time to help the crust turn golden.15Step 15: Let the pasta bake cool for at least 15 minutes and up to 30 minutes before cutting and serving.getsaucepan.com/r/d30f9397-fb31-4214-8a6b-f00c97a4a94b · Original: https://www.foodbymaria.com/pastitsio/
