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Name: Pastitsio
Total time: 1 h 30 min
Yield: Serves 8
Cuisine: Greece
Ingredients: 500 g tubular pasta such as bucatini; 500 g ground beef; 1 onion; 3 tbsp olive oil; 2 tbsp tomato paste; 400 g crushed tomatoes; 1 tsp ground cinnamon; 80 g butter; 80 g all-purpose flour; 750 ml milk; 2 eggs; 100 g kefalotyri or hard sheep cheese; 1 tsp salt; 1/2 tsp black pepper

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Greece1 h 30 minServes 8déjà cuisiné

Pastitsio

Παστίτσιο · Pastítsio

Ingrédients14

tubular pasta such as bucatini500 g
ground beef500 g
onion1
olive oil3 tbsp
tomato paste2 tbsp
crushed tomatoes400 g
ground cinnamon1 tsp
butter80 g
all-purpose flour80 g
milk750 ml
eggs2
kefalotyri or hard sheep cheese100 g
salt1 tsp
black pepper1/2 tsp

céréaleviandelégumeautreépice et saucelaitier et œuf

Préparation

Boil the pasta in salted water until just tender, drain, and set aside.
Sauté the finely chopped onion in olive oil, add the beef, and cook until browned.
Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper; simmer until thick, about 20 minutes.
Melt the butter, whisk in the flour, then gradually add warm milk to make a smooth béchamel; cook until thickened and season lightly.
Beat the eggs, temper with a little hot sauce, then stir back in with most of the grated cheese.
Layer half the pasta in a greased baking dish, spread all the meat sauce, then the remaining pasta, and cover with béchamel and leftover cheese.
Bake at 180°C until the top is golden, about 40 minutes, then rest 15 minutes before cutting into squares.