Ingredients FOR THE PASTITSIO 1 pkg thick pastitsio pasta (500 g) 1/2 cup grated kefalotyri 50 gr butter FOR THE MEAT SAUCE 800 gr beef mince, ground (passed once through the machine) 1/3 cup olive oil 2 medium dry onions, finely chopped 2 clov. garlic cloves, finely chopped 1 large carrot, grated 400 gr tomato concassé or fresh grated tomato 1/3 cup cognac 1/2 tsp sugar 1 cinnamon stick 1 bay leaf Salt Freshly ground pepper FOR THE EASY BÉCHAMEL 11/2 lt fresh milk 6 tbsp cornstarch 2 tbsp butter 3 egg yolks 1/2 tsp freshly grated nutmeg 3/4 cup grated kefalotyri Salt Equipment Baking tray Pot TAGS MEAT GROUND MEAT KIDS' RECIPES MAIN COURSES GREEK SUNDAY LUNCH BÉCHAMEL TRADITIONAL FOODS WHAT TO COOK TODAY Ingredients FOR THE PASTITSIO 1 pkg thick pastitsio pasta (500 g) 1/2 cup grated kefalotyri 50 gr butter FOR THE MEAT SAUCE 800 gr beef mince, ground (passed once through the machine) 1/3 cup olive oil 2 medium dry onions, finely chopped 2 clov. garlic cloves, finely chopped 1 large carrot, grated 400 gr tomato concassé or fresh grated tomato 1/3 cup cognac 1/2 tsp sugar 1 cinnamon stick 1 bay leaf Salt Freshly ground pepper FOR THE EASY BÉCHAMEL 11/2 lt fresh milk 6 tbsp cornstarch 2 tbsp butter 3 egg yolks 1/2 tsp freshly grated nutmeg 3/4 cup grated kefalotyri Salt Video Instructions MEAT SAUCE Heat a wide, shallow saucepan over medium to high heat. Add the olive oil and let it get hot, then add the ground meat. Sauté it spreading it out with a spoon to cover the entire surface of the pan, and do not stir constantly. Let the mince cook undisturbed, so it does not lose its juices to constant stirring. After 3-4 minutes, turn the mince over to brown on the other side as well. Once it has taken on a golden color all over, break the mince into pieces. This browning process takes about 8 minutes. Add the finely chopped onion to the mince along with the garlic and sauté for a further 2-3 minutes, until the onion turns translucent. Add the finely grated carrot and sauté for 1 to 2 minutes. Deglaze with the cognac and let it cook for 1-2 minutes to evaporate the alcohol. Add the tomato, the sugar, the bay leaf, and the cinnamon stick. Season with salt and pepper to taste and stir the meat sauce. Let the cinnamon release its aroma for 5 minutes, then remove it. Cover the meat sauce for the pastitsio, lower the heat, and let it simmer for 20 minutes (without adding any liquid) until it has fully absorbed its juices and the flavors have concentrated. Low heat is essential when cooking the sauce. While it’s cooking, boil the pasta in salted water. EASY BÉCHAMEL In a deep, heavy-based saucepan, add the milk, the cornflour, the nutmeg, the salt, and the butter, and whisk very well. Let the cream come to a boil and thicken. Once the easy béchamel cream has thickened, remove it from the heat. Working quickly and whisking continuously, add the yolks one at a time. Stir so that each yolk is incorporated, then add the next. Finally, add the kefalotyri and stir. ASSEMBLY Boil and drain the pasta. Spread half the pasta in a greased deep baking pan, 27×35 cm (about 11×14 inches). Drizzle with a little olive oil and toss. Pour a spoonful of béchamel over the pasta. Shake gently so the béchamel settles down into the layer of pasta. Sprinkle with 2 tbsp grated cheese. Stir a ladleful of béchamel cream into the meat sauce, mix, and spread it in a layer over the pasta. Add the remaining pasta to the pastitsio, sprinkle with 2 tbsp grated cheese, and pour over the rest of the béchamel. Shake the pan gently to level the surface of the pastitsio. Sprinkle the pastitsio with the remaining kefalotyri. BAKING Bake in a preheated oven at 180°C (350°F), on the lowest rack, for 45 minutes. The pastitsio is done when the surface turns golden. Once baked, let the pastitsio rest on the counter for 20 minutes so the layers can set, then enjoy. Tips Always boil pasta 2-3 minutes less than the package indicates. Never rinse boiled pasta under running water. You must, however, drain it very well, because it holds water inside the pasta and will release it later in the baking pan. Once the pasta is well drained, add a spoonful of butter or oil and toss gently so it melts with the heat of the pasta. What makes the difference is that the béchamel, meat sauce, and pasta all mingle magically in layers that meld together and create an incredible texture. For this reason, put half the pasta in the pan, spreading it evenly, and pour over a generous ladleful of béchamel cream, gently tossing so it reaches everywhere. Add a ladleful of béchamel into the meat sauce as well. This way the simple meat sauce takes on a velvety texture and a unique flavor. After adding half the pasta with a little cream, and after spreading the creamy mince in a single layer, cover with the remaining pasta. Finally, top it with the rest of the béchamel. Lastly, the kefalotyri on the surface of the pastitsio will give the desired golden, cheesy crust and make it unique. You can also freeze the cooked pastitsio. All dishes go into the freezer either raw or cooked. TAGS MEAT GROUND MEAT KIDS' RECIPES MAIN COURSES GREEK SUNDAY LUNCH BÉCHAMEL TRADITIONAL FOODS WHAT TO COOK TODAY
