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Pastitsio

Easy

Pastitsio

Pastitsio

Method

Pastitsio 9 Steps

  • Step 1

    Start by preparing your meat sauce. In a large skillet or sauce pot, add in the olive oil and begin browning the ground beef and ground lamb on high heat until cooked through (approximately 7-8 minutes). Use the back of a wooden spoon to break up all large chunks of meat.

  • Step 2

    Once the meat has been browned, turn the heat down to medium, add in the diced onions as well as the minced garlic and cook for about 2-3 minutes until the onions have softened. Season with salt and pepper.

  • Step 3

    Add in the tomato paste, ground cinnamon, dried oregano and bay leaf, cook for an additional 2 minutes.

  • Step 4

    Deglaze with the red wine and cook until the red wine has almost completely reduced.

  • Step 5

    Add in the beef stock and crushed tomatoes, simmer for about 20-30 minutes until the sauce has reduced by about half. Set aside.

  • Step 6

    Now prepare the béchamel sauce. In a medium sauce pot over medium heat, melt the butter and then add in the flour, stirring the entire time until a smooth paste forms. Allow this to cook for about 1 minute, stirring the entire time. Gradually add in the warmed milk, continuing to stir the entire time until all of the milk has been incorporated and the sauce is smooth.

  • Step 7

    Then stir in the cream, nutmeg, grated Parmigiana-Reggiano, as well as beaten eggs, mix until even and adjust seasoning with salt and pepper.

  • Step 8

    Preheat the oven to 375°F degrees and begin to assemble the pastitsio. Combine the cooked penne pasta with approximately 1/4 of the meat sauce, mix until even and spread in the bottom of a 9“ x 13“ casserole dish. Next, layer the remainder of the meat sauce evenly, then top with an even layer of the béchamel sauce. Bake for 30-40 minutes until the sides are bubbling and the top is golden brown (it may be necessary to broil for 1-2 minutes after baking to achieve appropriate brownness on the top).

  • Step 9

    Remove from the oven and allow to sit for 15-20 minutes or until set before serving.

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Toronto Recipes

Pastitsio

Easy

Pastitsio

Vicky Tran
written by

Vicky Tran

Pastitsio

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Cook Time:

1 hours 15 mins

0.0

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Greek

Main Dishes

Ingredients

Pastitsio

  • 1 1/2 pounds penne pasta cooked until al dente, drained and tossed lightly in olive oil

  • 2 cups whole milk, warmed

  • 1 1/2 cups Parmigiano-Reggiano, grated

  • 1/4 cup all-purpose flour

  • 1/4 cup unsalted butter

  • 1/4 teaspoon freshly grated nutmeg

  • 2 whole eggs, beaten

  • Fresh ground black pepper, to taste

  • Kosher salt, to taste

Meat Sauce

  • 1 pound lean ground beef

  • 1 pound lean ground lamb

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 2 cups crushed tomatoes

  • 1 cup red wine

  • 1 cup beef stock

  • 1/3 cup tomato paste

  • 2 tablespoons olive oil

  • 2 teaspoons dried oregano

  • 1 teaspoon ground cinnamon

  • 1 bay leaf

  • Kosher salt, to taste

  • Fresh cracked black pepper, to taste

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Method

Pastitsio 9 Steps

  • Step 1

    Start by preparing your meat sauce. In a large skillet or sauce pot, add in the olive oil and begin browning the ground beef and ground lamb on high heat until cooked through (approximately 7-8 minutes). Use the back of a wooden spoon to break up all large chunks of meat.

  • Step 2

    Once the meat has been browned, turn the heat down to medium, add in the diced onions as well as the minced garlic and cook for about 2-3 minutes until the onions have softened. Season with salt and pepper.

  • Step 3

    Add in the tomato paste, ground cinnamon, dried oregano and bay leaf, cook for an additional 2 minutes.

  • Step 4

    Deglaze with the red wine and cook until the red wine has almost completely reduced.

  • Step 5

    Add in the beef stock and crushed tomatoes, simmer for about 20-30 minutes until the sauce has reduced by about half. Set aside.

  • Step 6

    Now prepare the béchamel sauce. In a medium sauce pot over medium heat, melt the butter and then add in the flour, stirring the entire time until a smooth paste forms. Allow this to cook for about 1 minute, stirring the entire time. Gradually add in the warmed milk, continuing to stir the entire time until all of the milk has been incorporated and the sauce is smooth.

  • Step 7

    Then stir in the cream, nutmeg, grated Parmigiana-Reggiano, as well as beaten eggs, mix until even and adjust seasoning with salt and pepper.

  • Step 8

    Preheat the oven to 375°F degrees and begin to assemble the pastitsio. Combine the cooked penne pasta with approximately 1/4 of the meat sauce, mix until even and spread in the bottom of a 9“ x 13“ casserole dish. Next, layer the remainder of the meat sauce evenly, then top with an even layer of the béchamel sauce. Bake for 30-40 minutes until the sides are bubbling and the top is golden brown (it may be necessary to broil for 1-2 minutes after baking to achieve appropriate brownness on the top).

  • Step 9

    Remove from the oven and allow to sit for 15-20 minutes or until set before serving.

Tags:

Best Pastitsio Recipes

Toronto Recipes

Pastitsio