Pastitsio (Greek Beef Pasta Bake)

recipetineats.com

John Riemer

subheading: MEAT SAUCE:

2 tbsp olive oil

3 garlic cloves , finely minced

2 red onions , finely chopped (sub yellow or brown onions)

1 kg / 2 lb beef mince (ground beef)

¾ cup red wine , dry (Note 1)

800g / 28 oz canned crushed tomato

2 beef bouillon cubes , crumbled (stock cubes)

2 tbsp tomato paste

1 tsp white sugar

1 bay leaf

½ tsp cinnamon powder

1 cinnamon stick (or extra ½ tsp cinnamon powder)

¼ tsp ground cloves

¾ tsp salt

1 tsp black pepper

subheading: GREEK BECHAMEL:

100g / 7 tbsp butter , unsalted

¾ cup flour , plain/all purpose

1 litre / 4 cups milk , whole/full fat best but low fat ok

⅛ tsp nutmeg , preferably freshly grated

½ tsp salt

100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) , finely shredded (Note 2)

2 egg yolks (egg whites are used in the pasta)

subheading: PASTA:

400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne or normal bucatini, Note 3)

120g / 4 oz feta , crumbled

2 egg whites (yolks used in Béchamel)

subheading: TOPPING:

75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) , finely grated (Note 2)

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