Pastitsio
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
8 people
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Calories
1045 kcal
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Course
Main Course
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Cuisine
Greek
Pastitsio
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One of Greece’s favorite meals, pastitsio (παστίτσιο pastítsio), is an oven-baked dish made from pasta, minced meat, and béchamel sauce. It is a variation of the Italian dish, pasticcio di pasta, and of the Cypriot dish, makaronia tou fournou.
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Ingredients
- 1 lb Bucatini (or ziti or macaroni)
- 7 oz kefalotyri (hard goat or sheep cheese)
- 2 tablespoons extra virgin olive oil (for the gratin dish)
- 1 tablespoon butter
For the meat
- 2 lbs ground beef
- ½ cup extra virgin olive oil
- 3 medium onions , finely grated
- 2 carrots , grated
- 2 garlic cloves , chopped
- 1 lb canned crushed tomatoes (or fresh tomatoes, peeled, seeded and crushed)
- 2 oz cognac
- 2 teaspoons powdered sugar
- 1 cinnamon stick
- 1 bay leaf
- salt
- black pepper , freshly ground
For the Béchamel sauce
- ½ cup butter
- ½ cup flour
- 5 cups milk
- ½ onion
- 2 cloves
- ¼ teaspoon nutmeg , freshly grated
- salt
- Freshly ground white pepper
Equipment
- 1 Gratin dish (8 x 12 inches / 20 x 30 cm)
- 1 Whisk
- 1 non-stick coated saucepan
Instructions
Ground beef
- In a Dutch oven, heat the olive oil over medium heat, and brown the meat, spreading it evenly with a spoon.
- Lower the heat, and cook for 5 minutes over medium / low heat, stirring occasionally.
- Add the onion, garlic, and carrot, and brown for 3 minutes.
- Add the Cognac and let the alcohol evaporate for 1 minute.
- Add the tomatoes, sugar, salt, pepper, bay leaf and cinnamon stick.
- Cook for 3 minutes, then remove the cinnamon stick.
- Cover the pan, lower the heat, and simmer for 10 minutes, without adding any liquid, or until the meat completely absorbs the Cognac and juices.
- Set aside.
Béchamel
- Stud the onion with the cloves.
- Pour the milk into a non-stick saucepan over a medium heat, and add the onion.
- Make a roux in a separate pan over a medium heat by melting the butter, then whisking in the flour to make a smooth paste. Cook 1 to 2 minutes, stirring continually,
- Remove the onion from the milk, and remove the pan with the roux from the heat.
- Pour a little hot milk over the roux, and whisk well to dissolve.
- Add the rest of the milk, and whisk well, making sure there are no lumps.
- Place the saucepan back onto the heat, stirring all the time while the bechamel thickens. Season with the nutmeg, salt and pepper.
- Set aside.
Pasta
- Cook the pasta according to the directions on the package, until it’s barely al dente, then drain well.
- While the pasta is still very hot, stir in a tablespoon (20g) of butter, making sure everything is coated well.
Assembly
- Preheat the oven to 250°F (180°C).
- Pour 2 tablespoons of olive oil in a gratin dish (about 8 x 12 inches / 20 x 30cm), and brush it over the bottom.
- Place half of the pasta in the bottom of the dish.
- Sprinkle the pasta with half the kefalotyri. Cover with the meat, then add the remaining pasta on top.
- Pour over all the béchamel sauce, and gently tilt the dish to cover the entire surface of the pastitsio.
- Sprinkle with the remaining kefalotyri.
- Bake in a preheated 250°F (180°C) oven for about 45 minutes or until the top is golden brown.
Notes
- It is very important to cook the pasta al dente, if not slightly less.
- Be sure to drain the pasta well, as the shapes retain water, which will dilute the sauce.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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