Greek · Main · Hard

Pastitsio

Name: Pastitsio
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 500g tubular pasta (penne or macaroni); 60g butter, plus extra for greasing; 50g plain flour; 700ml whole milk, warmed; 3 egg yolks; 80g grated kefalotyri or parmesan; 1/4 tsp nutmeg, grated; 600g beef mince; 1 large onion, finely diced; 2 garlic cloves, minced; Ragu: 400g tin chopped tomatoes, 2 tbsp tomato paste, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 150ml red wine, 1 bay leaf; Salt and black pepper

Layers of pasta, cinnamon-spiced beef ragu, and a thick golden bechamel, baked until the top is puffed and burnished. Greece's answer to lasagne, and a proper celebration dish.

Prep 30 minsCook 1 hr 10 minsServes 8

#Greek #Mains

The whole recipe in 60 seconds

Pastitsio, in 5 ideas

Cinnamon in the ragu is the signature Greek touch; do not skip it or be shy with it.
The bechamel must be thick enough to sit in a proud layer, not sink into the pasta.
Resting before slicing is what keeps the squares neat instead of slumping.
Undercooking the pasta slightly keeps it from going mushy in the oven.
It is even better the next day, so it is ideal make-ahead party food.

What you need

Ingredients

500g tubular pasta (penne or macaroni)
60g butter, plus extra for greasing
50g plain flour
700ml whole milk, warmed
3 egg yolks
80g grated kefalotyri or parmesan
1/4 tsp nutmeg, grated
600g beef mince
1 large onion, finely diced
2 garlic cloves, minced
Ragu: 400g tin chopped tomatoes, 2 tbsp tomato paste, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 150ml red wine, 1 bay leaf
Salt and black pepper

How to make it

Directions

Brown the beef in a large pan over high heat, breaking it up, then add the onion and garlic and cook 5 minutes until soft.
Stir in the tomato paste, cinnamon, and allspice, cook 1 minute, then pour in the wine and let it bubble for 2 minutes.
Add the tomatoes, bay leaf, and a good pinch of salt, then simmer 25 minutes until thick; remove the bay leaf.
Cook the pasta 2 minutes less than the packet says, drain, and toss with half the grated cheese.
Make the bechamel: melt the butter, whisk in the flour, cook 1 minute, then whisk in the warm milk gradually until smooth.
Simmer 5 minutes until thick, off the heat whisk in the yolks, nutmeg, and remaining cheese, and season with salt and pepper.
Layer in a greased deep baking dish: pasta first, pressing it level, then the ragu, then pour over all the bechamel and smooth the top.
Bake at 180C for 40 minutes until puffed and deeply golden, then rest 20 minutes before slicing so the layers set.

Make the ragu the day before: the flavor deepens overnight, and it turns a long recipe into a quick assembly job on serving day.