Traditional Greek Pastitsio

• •250 g bucatini or thick macaroni
• •1 tablespoon olive oil
• • to taste salt
• •450 ground beef, 80/20 lean
• •2 tablespoon olive oil
• •1 medium yellow onion, finely chopped
• •3 garlic cloves, minced
• •2 tablespoon tomato paste
• •400 g crushed tomatoes
• •0.5 cup dry red wine
• •1 cinnamon stick
• •0.5 teaspoon ground nutmeg
• •1 bay leaf
• •0.5 cup beef broth or water
• • to taste salt
• • to taste black pepper
• •6 tablespoon unsalted butter
• •6 tablespoon all-purpose flour
• •3 cups whole milk, warm
• •2 large egg yolks
• •0.5 cup Kefalotyri or Parmesan cheese, grated
• •0.3 teaspoon ground nutmeg
• • to taste salt
• • to taste white pepper
• •0.3 cup Kefalotyri or Parmesan cheese, grated, for topping

Instructions

1. 1

   Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the bucatini or macaroni and cook according to package directions until al dente. Drain well, drizzle with 1 tablespoon olive oil to prevent sticking, and set aside.

2. 2

   Make the Meat Sauce (Kima): Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

3. 3

   Reduce heat to medium. Add the chopped onion to the beef and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 2-3 minutes.

5. 5

   Add the crushed tomatoes, cinnamon stick, 0.5 teaspoon ground nutmeg, bay leaf, beef broth, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally, until the sauce has thickened and flavors have melded. Remove the cinnamon stick and bay leaf before assembling.

6. 6

   Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux (do not let it brown).

7. 7

   Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking constantly until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.

8. 8

   In a small bowl, whisk the egg yolks. Temper the egg yolks by slowly whisking a ladleful of the hot béchamel into them, then pour the tempered egg yolks back into the béchamel, whisking constantly. This prevents the eggs from scrambling.

9. 9

   Stir in 0.5 cup grated cheese, 0.25 teaspoon ground nutmeg, salt, and white pepper. Whisk until smooth and creamy.

10. 10

    Assemble the Pastitsio: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

11. 11

    Spread half of the cooked pasta evenly over the bottom of the prepared baking dish. Top with the entire meat sauce layer, spreading it evenly.

12. 12

    Cover the meat sauce with the remaining pasta, spreading it out. Gently pour the béchamel sauce evenly over the top of the pasta, ensuring it covers completely. Sprinkle with the remaining 0.25 cup grated cheese.

13. 13

    Bake for 45-60 minutes, or until the béchamel topping is golden brown and bubbly. If the top browns too quickly, cover loosely with foil.

14. 14

    Rest and Serve: Remove from the oven and let the pastitsio rest for at least 15-20 minutes before slicing and serving. This allows it to set, making for cleaner slices.

Chef's Tips

• 💡For an extra authentic touch, toss the cooked pasta with a whisked egg and a tablespoon of grated cheese before layering. This helps bind the pasta layer.
• 💡Ensure your béchamel sauce is smooth by whisking constantly and adding milk gradually. If lumps form, you can push it through a fine-mesh sieve.
• 💡Don't skip the resting time after baking! It's crucial for the layers to set properly, allowing for neat slices.
• 💡Kefalotyri cheese is traditional, but good quality Parmesan or Pecorino Romano can be used as a substitute for a similar salty, tangy flavor.