Description
Discover how to make delicious Pastitsio Greek Baked Pasta with this easy recipe. Learn the traditional method and impress your dinner guests!
Ingredients
- 2 tablespoon (30 ml) olive oil
- 3 cloves finely minced
- 2 onions finely chopped
- 2 lb (907 g) ground beef lean
- ¾ cup grape juice dry is preferable
- 28 oz (794 g) crushed tomato
- 2 tablespoon (30 ml) tomato paste
- 1 teaspoon (5 ml) granulated sugar
- 1 bay leaf
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 1 teaspoon (5 ml) black pepper
- 7 tablespoon (105 ml) unsalted butter
- ¾ cup all-purpose flour
- 4 cup (960 ml) s whole milk room temperature
- 1/8 teaspoon (1 ml) nutmeg freshly grated if possible
- ½ teaspoon salt
- 3 oz (85 g) Kefalotyri Greek cheese finely shredded (Romano or parmesan can be substituted)
- 2 large egg yolks save the egg whites for the pasta
- 14 oz (397 g) bucatini
- 4 oz (113 g) feta cheese crumbled
- 2 large egg whites
- 3 oz (85 g) Kefalotyri Greek cheese sub parmesan or Romano, finely grated
Instructions
- Heat a large pot or Dutch oven on high and add the olive oil, minced garlic, and chopped onions.
- Allow them to cook for a few minutes until the onions become soft.
- Introduce the ground beef to the pot, breaking it up with a whisk as it cooks.
- Keep cooking until the beef is fully browned with no red left.
- Pour in the grape juice to deglaze, stirring to lift any bits stuck to the pot. Let it cook until the juice mostly evaporates.
- Mix the crushed tomatoes, tomato paste, and spices into the beef, stirring to combine everything into the sauce.
- Bring the sauce to a gentle boil, then lower the heat and let it simmer.
- Allow it to cook for approximately 45 to 55 minutes, stirring occasionally, until it becomes a thick meat sauce.
- Take the pot off the heat and let the sauce cool down to room temperature before assembling the dish.
- In a medium saucepan, melt the unsalted butter over medium heat.
- Add the flour, stirring to create a roux, then lower the heat and cook the roux for a few minutes.
- Gradually pour the milk into the roux, whisking constantly to eliminate lumps.
- Continue to cook, stirring until the mixture thickens to the texture of heavy cream soup.
- Remove from heat and mix in the nutmeg, cheese, and salt, then let it rest for five minutes.
- Once the sauce has cooled a bit, quickly whisk in the egg yolks, cover, and set aside.
- If the sauce becomes too thick, gently heat it and add a little water if necessary.
- Prepare the pasta as directed on the package for al dente, using bucatini or another tubular pasta.
- Drain the pasta and let it cool in the pot for a few minutes.
- Mix in the egg whites until the pasta is thoroughly coated.
- Stir the crumbled feta into the pasta.
- Preheat your oven to 350°F (175°C).
- Lightly grease a baking dish with pan spray and arrange the pasta inside, aligning it for visual appeal.
- Spread the meat sauce evenly over the pasta.
- Pour the béchamel sauce on top and sprinkle with cheese.
- Place the dish in the center of the oven and bake for about 30 minutes until the top is golden brown.
- Let the Pastitsio rest for at least 10 minutes before cutting to allow it to set.
- Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
- Enhance the meat sauce flavor by using dry grape juice.
- Cool the meat sauce before layering the Pastitsio.
- Quickly whisk egg yolks into the béchamel to avoid overcooking.
