Pastitsio
Ingredients
- 333.3 gBucatini (whole)
- 400 gGround beef 15% fat (fresh)
- 1.3 pcYellow onion (finely chopped)
- 1.3 pcGarlic (minced)
- 266.7 mlTomato juice
- 66.7 mlRed wine
- 1.3 tbspExtra virgin olive oil
- 0.7 tspCinnamon powder
- 0.7 tbspOregano (dried)
- 53.3 gUnsalted butter
- 53.3 gWheat flour
- 0.7 LWhole milk
- 2 pcEgg (separated (yolks and whites))
- 66.7 gParmesan cheese (grated)
- 0.7 pinchNutmeg
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 66.7 gKefalotyri (grated)
Method
Layers of egg-bound pasta and ground beef simmered with cinnamon. Topped with a thick béchamel that forms a firm, brown crust after baking.
- 1
In a skillet with olive oil, sauté chopped onions and garlic until translucent. Add ground beef, increase heat to brown the meat, breaking it up with a spatula. Deglaze with red wine, scraping up the bits. Pour in tomato juice, add cinnamon and oregano. Simmer on low heat for 30 minutes until the sauce is thick and no longer watery.
- 2
Cook bucatini in salted water. Keep them very firm (remove 2 minutes from the indicated time). Drain. Once cooled, mix the pasta with two lightly beaten egg whites, some parmesan, and some kefalotyri to bind them together.
- 3
Make a white roux by melting butter and adding flour. Cook for 2 minutes without coloring. Gradually pour in cold milk while whisking vigorously. Cook until the sauce coats the spoon. Off the heat, stir in nutmeg, the remaining parmesan, some kefalotyri, and the three egg yolks.
- 4
Butter a gratin dish. Place half of the pasta at the bottom, tightly packed. Spread the meat on top, pressing down well. Cover with the rest of the pasta, then top with the bechamel about 2 cm thick. Sprinkle with the remaining kefalotyri. Bake at 180°C for 45 minutes until the top is golden brown.
Frequently asked questions
How do you get this dish right?
- Wait 20 minutes after taking it out of the oven before slicing to get clean, neat squares.
- Never rinse the pasta; the starch helps the pasta layers hold together.
- The meat sauce must be almost dry before assembly.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheats perfectly in the oven at 150°C covered with foil.
