Traditional Greek Pastitsio
A traditional Greek recipe for pastitsio, a delicious and hearty au gratin pasta dish. Let yourself be transported to Greece with this simple and tasty recipe!
Equipment
- 1 large saucepan
- 1 frying pan
- 1 saucepan for the béchamel sauce
- 1 large dish ovenproof
- 1 whisk
- 1 knife
- 1 cutting board
Ingredients
- 200 gr pasta penne or macaroni
- 500 gr minced meat beef or lamb
- 2 cloves of garlic chopped
- 1 onion finely chopped
- 400 gr peeled and preserved tomatoes 1 box
- 120 ml red wine
- 120 ml beef broth
- 1 T to s. tomato paste
- 1 T to c. cinnamon ground
- 1 C. à c. nutmeg ground
- 30 gr fresh parsley chopped
- 50 gr grated cheese parmesan or other
- 4 eggs
- 60 gr butter
- 30 gr flour
- 500 ml milk hot
- 1 pinch pepper
- 1 pinch this
- Breadcrumbs for dusting
- Olive oil for cooking
Instructions
- Preheat oven to 180°C.
- Cook pasta in a large pot of salted water according to package instructions. Drain and set aside.
- In a frying pan, sauté the onion and garlic in olive oil until golden.
- Add ground meat, tomato paste, cinnamon, nutmeg, salt and pepper. Cook over medium heat, stirring occasionally, until the meat is cooked.
- Prepare the béchamel sauce: melt the butter in a saucepan, add the flour and mix well. Add the hot milk a little at a time, stirring constantly. Cook over medium heat until the sauce thickens. Remove from the heat and add the beaten eggs and half the grated cheese. Mix well.
- In a large ovenproof dish, place a layer of pasta, then a layer of minced meat, then another layer of pasta. Pour the béchamel sauce over the top and sprinkle with breadcrumbs and the remaining grated cheese.
- Bake for about 30-40 minutes, or until the top is golden and crisp.
- Allow to cool slightly before serving.
Nutrition
Serving: 350grCalories: 550kcal
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