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Pastitsio (Greek Pasticcio)

Course: Main Dish
Cuisine: Greek
Keyword: Food Recipes, Pasta, Pleasures

Ingredients

For the Béchamel:

  • 1500 ml Full Fat Milk
  • 4 tablespoons Parmesan cheese , grated
  • 4 tablespoons Appenzeller cheese , grated
  • 180 grs all-purpose flour
  • 180 grs Unsalted Butter
  • 2 teaspoons Nutmeg , finely grated
  • 1 ½ teaspoons Sea Salt
  • ½ teaspoons freshly ground Black Pepper

For the Minced meat:

  • 1 kg Chuck Beef , double minced
  • 1 large Yellow Onion , diced
  • 3 large Tomatoes , grated
  • 4 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons EVOO , (Extra Virgin Olive Oil)
  • 2 tablespoons Nutmeg , finely grated
  • ½ teaspoon All-Spice Berries , powder-grinded
  • 1 ½ teaspoon Sea Salt
  • ½ teaspoon freshly ground Black Pepper

For the Pasta:

  • 500 grs Pastitsio pasta , 1 pack
  • 5 litres Water
  • Sea Salt

Instructions

  • Start with the minced meat by placing a large and deep saucepan over medium heat. Pour the 3 tablespoons of oil and add the onions, sauté for 3-4 minutes until they become translucent.
  • Add the minced meat, increase the heat and continue sauteing until all the meat has been sautéed and a nice color has been achieved.
  • Add the tomatoes, reduce the heat to low, add the Worcestershire sauce, the nutmeg, the all-spice powder, sea salt and pepper and stir for a minute or so. Add the tomato paste and simmer while stirring for 10 minutes for all the ingredients to come together. Keep aside.
  • It’s time for the Pasta! In a Large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2 minutes less than package instructions. Strain and keep aside.

It’s Béchamel time!!

  • In a medium pot boil the milk on low heat. Keep aside.
  • In a large non-stick pot over low heat add the butter, whisk, and once melted start adding the flour and keep on whisking to be just enough thick, a nice roux.
  • At this point start adding the warm milk, a bit at a time and keep on whisking. Add the nutmeg, salt and pepper and continue adding the milk and keep on whisking aiming to achieve a nice, not too runny cream.

TO PUT EVERYTHING TOGETHER:

  • Preheat the oven to the 180 degrees C, air circulation, rack in the middle.
  • In a large (~40 CM) rectangular non-stick oven dish that deep enough (6-7 cm) add the pasta and pour on it half the appenzeller cheese. Add to the pasta couple of spoons from the béchamel cream and spread evenly.
  • Add the minced meat on the pasta and with a wooden spoon spread evenly, pressing lightly.
  • Add on top the Béchamel cream, spread and sprinkle with the remaining cheeses and cook for 1 hour.
  • Take out of the oven and let rest, cut in adorable squares!