Ingredients FOR THE PASTA 500 gr (rigatoni or similar) Salt 3 - 4 tbsp Kefalotyri cheese (for the crust) FOR THE MEAT SAUCE 700 gr ground beef 4 tbsp olive oil 1 sl. bacon (optional) 1 clov. garlic 1 medium-sized onion 1 stalk celery 2 carrots 1 tbsp tomato paste 1/4 cup brandy 1 chopped or crushed tomatoes (about 1/2 cup) 1/2 cup water 1 bay leaf 1/2 cinnamon stick Salt Pepper FOR THE EASY BECHAMEL CREAM 1.250 gr milk 125 gr cornflour (about 6 tablespoons) 2 tbsp butter 2 beaten eggs (optional) Salt 1 pinches nutmeg 1/2 cup kefalotyri cheese Equipment Oven-safe dish Pot TAGS MEAT BUTTER MAIN COURSES GREEK BÉCHAMEL TRADITIONAL FOODS MOM-MADE FOODS Ingredients FOR THE PASTA 500 gr (rigatoni or similar) Salt 3 - 4 tbsp Kefalotyri cheese (for the crust) FOR THE MEAT SAUCE 700 gr ground beef 4 tbsp olive oil 1 sl. bacon (optional) 1 clov. garlic 1 medium-sized onion 1 stalk celery 2 carrots 1 tbsp tomato paste 1/4 cup brandy 1 chopped or crushed tomatoes (about 1/2 cup) 1/2 cup water 1 bay leaf 1/2 cinnamon stick Salt Pepper FOR THE EASY BECHAMEL CREAM 1.250 gr milk 125 gr cornflour (about 6 tablespoons) 2 tbsp butter 2 beaten eggs (optional) Salt 1 pinches nutmeg 1/2 cup kefalotyri cheese Video Instructions MEAT SAUCE Place the bacon, garlic, onion, carrot, and celery in a blender and finely chop (or chop by hand). Heat olive oil in a saucepan and brown the ground beef for 3–4 minutes per side. Add the remaining vegetables and let them soften for a few minutes. Stir in the tomato paste, cook for 1 minute while rubbing it against the pan’s base. Deglaze with brandy and allow the alcohol to evaporate. Add the chopped or crushed tomatoes and 1/2 cup water. Cover, reduce heat to medium, and simmer for 30 minutes without losing liquid. The meat should be juicy and well-cooked. Toward the end, add bay leaf and cinnamon stick, season with salt and pepper. If the sauce is too thick, add a little hot water or broth. Remove herbs after 5 minutes of infusion. EASY BECHAMEL CREAM Place all ingredients (except the eggs) cold in a saucepan and stir over medium-high heat until thickened. Once thickened, remove from heat and let cool for 5–6 minutes. Add beaten eggs and kefalotyri, whisking quickly to combine fully. ASSEMBLY Boil pasta in salted water 2-3 minutes less than package instructions. Drain. Mix pasta with half of the meat sauce, half of the bechamel, and cheese. Transfer to a buttered 25×38 cm (10×15 in) ovenproof dish. Pour the remaining bechamel over the pasta and gently mix with a fork to let it penetrate the pasta. Do not layer as in traditional pastitsio. Sprinkle the remaining 3 tablespoons kefalotyri on top. Bake in a preheated oven at 180–200°C (360°F-400°F) for 30 minutes until the surface forms a light crust. Do not cut while hot. Serve with a ladle while the cream is still flowing. Tips For a more airy bechamel sauce, add an additional 1 cup of milk to the bechamel cream. Boil pasta 2 minutes less than the package suggests. Meat sauce should remain juicy. All ingredients for the bechamel should be cold. Eggs can be omitted or just use two yolks. Use any hollow pasta. Optional: finely chopped bacon in the meat sauce will elevate the dish. If the sauce dries quickly, add a bit of hot water. TAGS MEAT BUTTER MAIN COURSES GREEK BÉCHAMEL TRADITIONAL FOODS MOM-MADE FOODS
