Pastitsio

🛒 Ingredients

• Bucatini or Ziti Pasta 500 g · 1800 kcal
• Ground Beef (85% lean) 700 g · 1750 kcal
• Yellow Onion 200 g · 80 kcal
• Garlic Cloves 20 g · 30 kcal
• Tomato Paste 70 g · 55 kcal
• Crushed Tomatoes 400 g · 80 kcal
• Dry Red Wine 120 g · 100 kcal
• Olive Oil 60 g · 530 kcal
• Unsalted Butter 100 g · 717 kcal
• All-Purpose Flour 100 g · 364 kcal
• Whole Milk 1000 g · 600 kcal
• Large Eggs 150 g · 230 kcal
• Grated Kefalotyri or Parmesan Cheese 150 g · 600 kcal
• Ground Cinnamon 2 g · 0 kcal
• Ground Nutmeg 1 g · 0 kcal
• Bay Leaves 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the meat sauce: In a large pot or deep skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned; drain excess fat.
2. Add chopped onion and garlic to the pot and sauté until softened, about 5-7 minutes. Stir in tomato paste, cinnamon, nutmeg, and bay leaves, cooking for 1 minute until fragrant.
3. Pour in red wine (if using) and crushed tomatoes, bring to a simmer, then reduce heat to low and cook for at least 30 minutes, or up to an hour, until the sauce thickens. Remove bay leaves.
4. Cook the pasta: While the meat sauce simmers, boil the bucatini or ziti in a large pot of salted water until al dente, usually 2-3 minutes less than package directions. Drain well and stir in 1 beaten egg and a quarter cup of grated cheese.
5. Make the béchamel sauce: In a separate medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly, to form a roux.
6. Gradually whisk in warm milk until smooth, then continue to cook and whisk until the sauce thickens to a creamy consistency. Remove from heat and stir in the remaining 2 beaten eggs and half a cup of grated cheese; season with nutmeg.
7. Assemble the Pastitsio: Preheat oven to 180°C (350°F). Lightly grease a large baking dish. Spread half of the pasta mixture evenly over the bottom.
8. Top with the entire meat sauce layer, spreading it evenly. Then, cover with the remaining pasta mixture.
9. Finally, pour the béchamel sauce over the top, spreading it to the edges. Sprinkle with the remaining grated cheese.
10. Bake for 45-50 minutes, or until the top is golden brown and bubbly. Let rest for 10-15 minutes before serving to allow it to set.