Greek Pastitsio
Ingredients:
- Ground Meat:
- 1 KgGround Beef, lean
- 2Onions, finely chopped
- 1Red Finger Chili, finely choppeed
- 2 clovesGarlic, crushed
- 2Beef Bouillon Cubes
- 400 ml (1 can)Italian Tomatoes
- 40 gTomato Paste
- 4 gSplenda
- 80 mlRed Wine
- 2 tbspOlive Oil, for the Onion
- 2 tbspOlive Oil, for the Ground Meat
- 9 gSalt
- 5 gPepper, ground
- 2Cloves, ground
- 2Allspice, ground
- 1 gThyme, ground
- 1 stickCinnamon, ground
- 2Bay Leaves, ground
- 3 tbspCorn Starch
- Béchamel Sauce:
- 100gSwiss Cheese, grated, or Parmesan Cheese, grated
- 750 mlMilk
- 120 gButter
- 3Egg Yolks
- 100 gAll-purpose Flour
- 1/4Nutmeg, grated
- 4 gSalt
- 5 gPepper
- Pasta:
- 300gZiti or Bucatini Pasta
- 2Eggs, scrambled
- 2 gSalt
- 3 gPepper
- 80 gParmesan Cheese, grated
- 1/8Nutmeg, grated
- 30 mlOlive Oil
Method:
- Ground Meat:
- Place a pan over medium high heat.
- Add Olive Oil, Onions, Chili, Sugar and Thyme.
- Sauté for 8 minutes, until the Onions caramelize nicely.
- Add the Tomato Paste and sauté for 2 minutes.
- Add the Ground Meat. Break it up with a wooden spoon and brown for 16 minutes. At this point you may need to add another 2 tbsp of olive oil.
- Add the Garlic and sauté for 1 min.
- Add the Wine and let the alcohol evaporate.
- Add the Tomatoes, Cinnamon, Sugar, Bouillon Cubes, Salt, Pepper, Cloves, Allspice, and Bay Leaves.
- Turn the heat down to low and simmer for 20 minutes, until the Sauce reduces and the Ground Meat is cooked. Mix in 1 ladle of Béchamel Sauce, and Corn Starch.
- Set aside until needed.
- Béchamel Sauce:
- Heat the Butter in a pot over medium heat. As soon as it melts (do not let it burn), add the Flour. Beat with a hand whisk and sauté the flour for a 4 minutes.
- Scrape down the sides of the pot to release any Flour, so it doesn’t burn.
- Add the Milk, in small batches, whisking continuously so that no lumps form in the mixture. The mixture will be quite thick at first. You need to be persistent and patient. As you add more and more of the Milk, you will see how the Béchamel Sauce will start to become nice and creamy.
- When the Béchamel Sauce starts to thicken, you have to be very careful not to let it burn on the bottom. Whisk continuously to avoid this.
- Slowly add Béchamel Sauce to Egg Yolks, while mixing continuously, to bring Egs up to temperature of Béchamel Sauce. Blend Eggs into Béchamel Sauce.
- When ready, remove from heat and add Salt, Pepper, Nutmeg and all of the Cheese, apart from 1 tbsp which will be added at the end of the recipe.
- Set aside until needed.
- Pasta:
- Add the Pasta to a pot full of Salted Water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.
- Brush a baking pan with Olive Oil.
- Add Pasta to a bowl. Fold in Eggs, Salt, Pepper, Thyme, and Cheese.
- Lay Pasta in layer in baking dish.
- Set aside until needed.
- Assembly:
- Preheat oven to 180 ℃ / 350 ℉.
- Bring back the baking pan containing the Pasta mixture.
- To the Ground Meat, add a ladle full of the Béchamel Sauce. Mix until completely incorporated.
- The Béchamel Sauce will make the Ground Meat mixture hold together better when serving.
- Spread the ground meat mixture over the pasta in the baking pan.
- Pour the remaining Béchamel sauce over the ground meat.
- Last, sprinkle the reserved Parmesan over the top. You can also add some small cubes of butter.
- Bake for 40 minutes or until the Béchamel turns golden brown.