Pleasures
Pastitsio Elbow Macaroni
[featured-images]A Colossal Symphony of Comfort that will transport you to the heart of Greece, where flavours dance and textures harmonize. This hearty dish features elbow macaroni enveloped in a rich and savory meat sauce, crowned with a creamy, béchamel topping that will melt in your mouth.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Pastitsio Elbow Macaroni
Servings: 10 People
Ingredients
For the Béchamel
- 1500 ml Fresh Whole Milk , at room temperature
- 200 g Cheddar Cheese , grated
- 150 g Corn Flour
- 50 g Butter , cubed at room temperature
- 3 Eggs , whisked
- 1 tsp Nutmeg , grated
- 1 ½ tsp Sea Salt
For the Sauce
- 1 kg Beef , chuck, double minced
- 2 medium Yellow Onions
- 4 medium Celery Stalks
- 3 medium Carrots
- 1 clove Garlic
- 600 g Tomato Pulp , canned
- 2 tbsp Tomato Paste
- 6 tbsp EVOO , Extra Virgin Olive Oil, plus more for the pasta
- 1 tsp All-Spice , ground
- ½ cup Dry Coriander , ground
- 125 ml White Wine
- 300 ml Water
- 1 tbsp Sea Salt
- 1 tsp freshly ground Black Pepper
For the Pasta
- 750 g Elbow Macaroni Pasta
- 4 Litres Water
- 2 tbsp Sea Salt
- 75 g Parmigiano Reggiano , grated
Instructions
- Start with the sauce by adding into the bowl of a food processor, with the metal blade attached, the onions, celery, carrots and garlic and finely chop them.
- Place a large and deep sauté pan over medium heat. Pour 3 tbsp of oil and add the chopped veggies, sautéing for 5’. Remove from the pan and keep aside.
- In the same pan over medium heat, pour the remaining 3 tbsp of oil. When hot add the minced meat, increase the heat and continue sauteing until all the meat has been sautéed and a nice color has been achieved. Use a wooden spoon to break the big chunks of the minced meat. Make a hole in the middle and add the tomato paste, cooking it for about 1’. Deglaze with the wine, allow for the alcohol to evaporate and add the cooked veggies along with the tomato pulp and the water. Bring to a boil and simmer with the lid on for 45’. 2’ before the end add the all-spice, coriander, salt and pepper and mix well. We want our sauce to be really juicy so check while cooking and if needed add more water. Remove from the heat and keep aside.
- It’s time for the Pasta! In a large pot bring water to a boil on high heat adding the 2 tbsp of salt. Add the pasta, stirring occasionally so as not to stick and cook 2’ less than package instructions. Strain and add into the meat sauce while mixing gently.
- It’s Béchamel time! In a medium pot add all the ingredients except of the eggs. Keep whisking aiming to achieve a nice, just a bit runny cream. Remove from the heat and 3’ later add the eggs while stirring vigorously. Pour half of the béchamel cream in the meat sauce with the pasta and mix gently. Keep the rest of béchamel cream aside.
- TO PUT EVERYTHING TOGETHER:
- Preheat the oven to the 190°C, air circulation, rack in the middle. Take a large non-stick oven dish that is deep enough (about 5 cm) and brush it with some butter. Add the pasta that has been mixed with the meat/cream sauce and on top spread all over the remaining cream. Sprinkle the grated parmesan cheese and cook for about 40’ and until you get a nice golden and charred colour on the cream.
- Take out of the oven and let rest for at least 30’. Serve spoonfuls or cut in squares.
