Pastitsio
Traditional 'Greek Lasagna "PASTITSIO". Combines layers of pasta, savory meat sauce, and creamy béchamel sauce, creating a symphony of flavors and textures that will tantalize your taste buds.
Ingredients
Base
- 450 gr #2 pasta or bucatini pasta, penne or ziti uncooked
- 4 tbsp butter (not salted)
- 2 egg whites
- 1/4 cup kefalotyri cheese
Meat Sauce
- 900 grams lean ground beef
- 1 medium sized red onions (finely chopped)
- 1 cloves of garlic (finely chopped)
- 650 grams tomato passata
- 2 tbsp tomato paste
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp allspice (bahari)
- 1 tsp oregano
- 1 bay leaf
- 4 tbsp olive oil
- 1/2 cup red wine
- 1 tsp salt and pepper (to taste)
Beschemel Sauce
- 1200 ml milk 1.2 liters
- 4 egg yolks
- 2 egg whites
- 120 grams butter (not salted)
- 120 grams plain flour
- 1/2 cup kefalotyri cheese
- 1/4 tsp nutmeg
Instructions
Meat Sauce
- Place the 3 tbsp of olive oil into pot and set to high heat.
- Sautee meat until brown, approx 15 minutes. Make sure all moisture has evaporated before adding onion and garlic.
- Add in the onion and garlic, sautee about 5 minutes.
- Add the tomato paste and cook for about 2 -3 minutes.
- Deglaze by adding in the red wine, let the alcohol content evaporate.
- Add in the spices and tomato sauce, stir well.
- Bring to a simmer and allow to cook about 40 minutes.
Base
- Cook the pasta 3 minutes before fully cooked.
- After cooking them, drain and place pasta aside.
- Add 4 tblsp of butter (not salted) and mix well.
- ¼ cup of kefalotyri and set aside.
- Beat egg whites and set aside.
Beschemel Sauce
- Place pot on low-medium heat and add the butter.
- Melt the butter until bubbles form on top, do not allow to get too hot.
- Add in the flour all at once.
- Stir continuously, do not let the butter burn, but bring the mixture to a golden, nutty color, about 2-3 minutes.
- Lower the heat, slowly add in the milk while stirring with a whisk to avoid lumps. Mix into a creamy sauce and bring to a low boil.
- Add the kefalotyri and the nutmeg, salt and white pepper and mix well.
- Once it is bubbling take pot off the heat.
- Add in the egg yolks and mix thoroughly and carefully.
Asembling your Pastitsio
- In an oiled baking dish (25 by 32cm or 9 by 13in) assemble your pastitsio.
- Use the egg whites, and kefalotyri cheese, and mix well into the pasta.
- Add the pasta evenly in the pan.
- Add the meat sauce into the pan and spread evenly over the pasta.
- Add bechamel on top and spread evenly.
- Sprinkle ¼ cup kefalotyri on top of the sauce and place into oven.
- Cooking time 45 minutes to 1 hour or until golden brown at 180 - 200 c or 350 - 380 f.
Notes
Tips on the Recipe:
- Pasta should never be fully cooked because it will become mush in the pan while baking. It will cook itself in the pan and will come out perfect.
- An old school cook told me once to combine the egg whites with the pasta to ensure the pasta doesn't break apart when you cut out a piece from the pan when cooked.
- This recipe is an old tried and true recipe. I have used it in my deli business years ago and it was very successful. Try it and you'll like it!