Pastitsio
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- 500 gr. / 18 oz. ground beef
- 200 gr. / 7 oz. finely chopped tomatoes(I used canned)
- 1 onion, finely chopped
- 3 tbsp olive oil
- ¼ cup white wine
- 2 tsp salt
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- 2 bay leaves
- 1 tbsp sugar
- 5 tbsp margarine
- 4 tbsp flour
- 4 cups milk, scalded
- 1 egg
- ½ cup parmigiano, shredded
- ½ tsp ground nutmeg
- 1 tsp of salt
- 400 gr. / 14 oz. pasta, in Greece we use bucatoni or any other thick pasta such as penne or rigattoni
- Butter for the pan
- ½ cup parmigiano
- Boil pasta al dente.
- Be careful not to be too soft as it will be further cooked in the oven.
- In a skillet put the 3 tbsp of olive oil in medium heat and sauté the onion for couple of minutes.
- Then throw the ground beef and sauté for 3 minutes.
- Pour the wine and continue to sauté, until all wine is absorbed.
- Next add the chopped tomatoes, salt, cinnamon, ground nutmeg, sugar and bay leaves.
- Lower heat to low and simmer for 50 minutes.
- In another skillet put the butter at medium heat and add the flour.
- Cook for a minute or two and then add the milk.
- Stir until the sauce starts to thicken and then remove from fire and add the egg, the salt, the spices and cheese.
- Put on fire again and stir until everything is incorporated.
- It should be a rather creamy batter, not too thick.
- If by any chance becomes thicker than what it should, you can add some milk to it.
- If it is too runny, you can add 1 tbsp of corn flour dissolved in 1 tbsp of water.
- Butter generously a pan or a Pyrex and throw the pasta.
- Above it spread the ground meat sauce.
- Spread ½ cup of parmigiano and continue with the sauce Mornay.
- Preheat oven to 175° C / 375° F and bake for 30 to 40 minutes or until golden brown on top.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/pastitsio/
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