Pastitsio
Ingredients
- 333.3 gBucatini (whole)
- 400 gGround beef 15% fat (fresh)
- 1.3 pcYellow onion (finely chopped)
- 1.3 pcGarlic (minced)
- 2 tbspTomato caviar (concentrated)
- 66.7 mlRed wine (dry)
- 0.7 tspCinnamon powder (ground)
- 53.3 gUnsalted butter (for the roux)
- 53.3 gWheat flour (sifted)
- 533.3 mlWhole milk (at room temperature)
- 2 pcEgg (yolks and whites separated)
- 66.7 gParmesan cheese (grated)
- 0.7 pinchNutmeg (grated)
- 66.7 gKefalotyri (grated)
Method
Layers of tubular pasta bound with cheese, a cinnamon-scented meat sauce, and a thick béchamel that browns in the oven. The top should be deep golden brown and the slices firm.
- 1
Plunge the bucatini into boiling salted water. Remove them 2 minutes before the indicated time: they must remain very firm as they will cook further in the oven. Drain and set aside.
- 2
Brown the ground beef in oil until well colored. Add the minced onion and garlic. Deglaze with red wine, let it reduce by half, then add the tomato paste and cinnamon. Simmer until the sauce is thick and no longer releases water.
- 3
Make a roux with the butter and flour. Gradually pour in the milk while whisking. The sauce should be much thicker than a classic béchamel: it should heavily coat the spoon. Off the heat, stir in the egg yolks and nutmeg.
- 4
Mix the pasta with the lightly beaten egg whites, some of the parmesan, and some of the kefalotyri. Line the bottom of a dish. Spread the meat sauce over it, then cover with the thick béchamel. Smooth the surface well.
- 5
Sprinkle the remaining parmesan and kefalotyri. Bake at 180°C. It's ready when the crust is golden brown and the béchamel has set. Let it rest for 15 minutes before cutting to get clean slices.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta; the starch helps bind the dish together.
- The meat sauce should be almost dry before assembly to prevent the dish from collapsing.
- You must let the dish rest after baking, otherwise the béchamel will run when sliced.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheats very well in the oven at a low temperature.
