Pastitsio

Layers of egg-bound pasta and ground beef simmered with cinnamon. Topped with a thick béchamel that forms a firm, brown crust after baking.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1070
• Protein: 58 g
• Carbs: 91 g
• Fat: 51 g

Ingredients

• 333.3 g Bucatini ( whole )
• 400 g Ground beef 15% fat ( fresh )
• 1.3 piece Yellow onion ( finely chopped )
• 1.3 piece Garlic ( minced )
• 266.7 ml Tomato juice
• 66.7 ml Red wine
• 1.3 tbsp Extra virgin olive oil
• 0.7 tsp Cinnamon powder
• 0.7 tbsp Oregano ( dried )
• 53.3 g Minimum butter sweet
• 53.3 g Wheat flour
• 0.7 L Whole milk
• 2 piece Egg ( separated (yolks and whites) )
• 66.7 g Parmesan cheese ( grated )
• 0.7 pinch Nutmeg
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground
• 66.7 g Kefalotyri ( grated )

Instructions

1. Meat filling preparation

   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. Pasta cooking

   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. Bechamel preparation

   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. Assembly and baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheats perfectly in the oven at 150°C covered with foil.