Preparation time
60 min
Cooking time
40 min (180°C)
Serves
8
Pastitsio (pastichio/pasticcio/παστίτσιο) could be considered as the Greek equivalent of the Italian lasagne. That is, layers of pasta, meat sauce and béchamel baked in the oven!
Ingredients
- 500 gr bucatini pasta (macaroni No 2). These are long with a whole in the middle, very easy to find in Greece but not always in other countries. If difficult to obtain, try anything similar like long ziti, etc.
For the meat sauce
- 2 tbsp olive oil
- 1 big onion, chopped
- 1-2 finely chopped garlic cloves
- 500 gr ground beef
- 1 glass/150 ml dry red wine
- 400 gr canned chopped tomatoes
- 1 tbsp tomato puree
- 1tsp sugar
- Basilikum, oregano or thyme, you choose but always best when fresh
- salt and pepper to taste
- 1 tsp cinnamon (optionally)
For the béchamel
- 100 gr butter
- 100gr flour
- 1 l milk
- salt and pepper to taste
- 1/2 tsp nutmeg
- 2 egg yolks
- 1 tbsp bread crumbs
- 1 tbsp grated hard cheese of your choice, like kefalotyri, parmesan, gruyere, etc.
Method
1. Prepare the pasta
In a big casserole boil the pasta a couple of minutes less than the instructions, usually about 5 min. Drain the pasta, add a bit of olive oil, stir and cover to keep warm.
2. Prepare the meat sauce
Step 1
In a pot add the olive oil and sauté the onions for around 3 min. Add the tomato paste and the garlic and continue for a couple of minutes more.
Step 2
Add the minced meat and break it with a wooden spatula or spoon, until browned. After that, pour in the wine and wait till alcohol evaporates.
Step 3
Add the tomatoes, spices (salt, pepper, basilikum, etc.) and sugar.
Step 4
Lower the heat and let simmer until liquids are reduced, ca. 15-25 min. When ready, remove from heat and set aside.
3. Prepare the béchamel sauce
Step 1
In a pot, melt the butter under medium heat.
Step 2
Add the flour and whisk until you get a smooth paste.
Step 3
Add the milk little by little, whisking continuously so that it doesn’t burn at the bottom and no lumps are formed.
Step 4
The béchamel is ready when is lightly thickened and creamy. Remove from heat and add the nutmeg, salt and pepper to taste.
4. Put everything together
Step 1
Preheat the oven at 180ºC (350°F).
Step 2
Butter the bottom and sides of a deep baking pan, ca. 25 x 30 x 8 cm.
Step 3
Cover the pan’s surface with half of the pasta, cover with the meat sauce and then the rest of the pasta. Finish the layers by pouring the béchamel sauce over the pasta.
Step 4
Whisk the egg yolks with a bit of water and brush them over the béchamel. Finish off by sprinkling the breadcrumbs and grated cheese on top.
Step 5
Whisk the egg yolks with a bit of water and brush them over the béchamel. Finish off by sprinkling the breadcrumbs and grated cheese on top.
Step 6
Bake for about 40 min, or until the crust turns golden yellow.
NOTES
You may well freeze pastitsio, after is cooled down, and eat it at another time. You can also prepare it from the day before, refrigerate it and cook it the next day, as it takes some time to prepare it.
