Name: PASTITSIO (GREEK LASAGNA) – ATHENS, GREECE
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 500 g Bucatini pasta (can be substituted with penne); Salt; 2 tbsp Extra virgin olive oil; 600 g Lean ground beef; 1 Onion, thinly chopped; 1 Garlic clove, minced; 450 g Chopped tomatoes; 1 tsp Tomato paste; ¼ tsp Ground allspice; ½ tsp Granulated sugar; ¼ tsp Oregano; ½ Stick of cinnamon; 1 Bay leaf; Salt and pepper; 80 g Kefalotiri (can be substituted with pecorino); 500 ml Whole milk; 50 g Butter; 50 g Plain flour; ¼ tsp Ground nutmeg; Salt and pepper, to taste

AuthorariaesmeraldaDifficultyIntermediate

Yields6 Servings

Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

500 g Bucatini pasta (can be substituted with penne)

Salt

For the Meat Sauce

2 tbsp Extra virgin olive oil

600 g Lean ground beef

1 Onion, thinly chopped

1 Garlic clove, minced

450 g Chopped tomatoes

1 tsp Tomato paste

¼ tsp Ground allspice

½ tsp Granulated sugar

¼ tsp Oregano

½ Stick of cinnamon

1 Bay leaf

Salt and pepper

80 g Kefalotiri (can be substituted with pecorino)

For the White Sauce

500 ml Whole milk

50 g Butter

50 g Plain flour

¼ tsp Ground nutmeg

Salt and pepper, to taste

Boil the pasta with some salt and strain.

Heat a saucepan on low and add two tablespoons of olive oil. Fry the onion and garlic. Stir occasionally until the onions have softened - for about 5 minutes or so.

Increase the heat to medium, add the ground beef and cook. Stir and break up the meat with a spoon for about 10 minutes, or until browned.

Add the tomato paste, allspice, bay leaf, oregano, cinnamon stick, and sugar. Then season with salt and pepper.

Reduce the heat and simmer for 15-20 minutes, or until all the liquid has been evaporated. Remove from the heat and allow it to cool.

Meanwhile, for the sauce, melt the butter in a large, heavy skillet over medium heat. Stir in the flour and cook, stirring frequently for 1 minute.

Remove the pan from the heat and gradually pour in the milk, whisking constantly until the mixture is smooth.

Return the sauce to medium heat and simmer, whisking constantly for 5 minutes until thickened and smooth. Remove from the heat and whisk in the nutmeg, salt, and pepper.

Preheat the oven to 180 degrees Celcius.

Grease a baking dish with butter and cover the base of the dish with half of the pasta.

Spread the meat mixture on top and cover with the rest of the pasta.

Spread over the béchamel sauce and top with the kefalotiri or pecorino.

Bake for about 40 minutes, or until the top is golden brown.

Remove from the oven and let it stand for 15 minutes before serving.

Ingredients