Pastitsio: Hearty Greek Baked Pasta with Béchamel

• Garlic3 cloves
• Olive oil5 tablespoons
• Milk1 liter
• Bay leaf1
• Tomato paste2 tablespoons
• Nutmeg1/2 teaspoon
• Saltto taste
• Onion1 large
• Unsalted butter100g
• Egg white2 large
• All-purpose flour100g
• Black pepperto taste
• Crushed tomatoes400g canned
• Red wine125ml
• Macaroni500g
• Egg yolk2 large
• Minced beef750g
• Cinnamon powder1/2 teaspoon
• Parmesan cheese100g grated

How to Make It

• 1

  Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add 500g of bucatini or thick macaroni pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain well and toss with 2 tablespoons of olive oil to prevent sticking. Set aside.

• 2

  Sauté the Aromatics: In a large, deep skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add 1 finely chopped large onion and sauté until softened and translucent, about 5-7 minutes. Add 3 cloves of minced garlic and cook for another minute until fragrant, being careful not to let it brown.

• 3

  Brown the Meat: Add 750g of minced beef to the skillet, breaking it up with a wooden spoon. Cook until thoroughly browned and any liquid has evaporated, about 8-10 minutes. Drain any excess fat if desired.

• 4

  Build the Meat Sauce: Stir in 2 tablespoons of tomato paste and cook for 1 minute to deepen its flavor. Pour in 125ml of dry red wine and let it simmer until mostly evaporated, about 3-4 minutes. Add 400g canned crushed tomatoes, 1 bay leaf, 1/2 teaspoon of ground cinnamon, and salt and freshly ground black pepper to taste. 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 bay leaf before assembling.

• 5

  Make the Béchamel Sauce: In a separate medium saucepan, melt 100g of unsalted butter over medium heat. Whisk in 100g of all-purpose flour and cook for 2 minutes, constantly stirring, to create a roux. Gradually whisk in 1 liter of warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 8-10 minutes. Season with 1/2 teaspoon of freshly grated nutmeg, salt, and white pepper. Remove from heat and stir in 2 large egg yolks and 50g of grated Parmesan cheese (or kefalotyri) until smooth. Tip: Keeping the milk warm helps prevent lumps in the béchamel.

• 6

  Assemble the Pastitsio: Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish. In a large bowl, mix the cooked pasta with 2 large egg whites (leftover from béchamel yolks) and 100g of grated hard Greek cheese. Spread half of the pasta mixture evenly over the bottom of the prepared dish. Top with the entire meat sauce layer, spreading it out. Cover the meat with the remaining pasta.

• 7

  Top and Bake: Pour the béchamel sauce evenly over the top layer of pasta, ensuring it covers everything. Sprinkle with an additional 50g of grated Parmesan cheese (or kefalotyri) for a golden crust. Bake in the preheated oven for 45-50 minutes, or until the béchamel is golden brown and bubbly.

• 8

  Rest and Serve: Remove the Pastitsio from the oven and let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and makes for cleaner slices. Serve warm, perhaps with a simple green salad.