How to prepare a Greek Pasticcio

Pasticcio, also known as pastitsio, is a delicious Greek baked pasta dish layered with a rich meat sauce and topped with a creamy béchamel sauce. Here’s a recipe to prepare Pasticcio for four people:

Ingredients:

For the meat sauce:

• 500 grams (1.1 lbs) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 400 grams (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper (to taste)
• Olive oil (for cooking)

For the pasta:

• 300 grams (10.5 oz) penne or macaroni pasta
• Salt (for cooking pasta)
• Olive oil (for tossing pasta)

For the béchamel sauce:

• 50 grams (1/4 cup) unsalted butter
• 50 grams (1/2 cup) all-purpose flour
• 500 ml (2 cups) milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper (to taste)
• 2 large eggs, lightly beaten

For assembly and topping:

• 1/2 cup grated Parmesan cheese
• Breadcrumbs (optional, for topping)

Preparation:

1. Preheat your oven to 180°C (350°F).
2. Start by preparing the meat sauce. In a large skillet or pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. Add the ground beef or lamb to the pan and cook until browned, breaking up any lumps with a spoon.
4. Stir in the crushed tomatoes, tomato paste, red wine, dried oregano, ground cinnamon, salt, and pepper. Simmer the mixture for about 15-20 minutes until the flavors meld together and the sauce thickens slightly. Remove from heat.
5. While the sauce is simmering, cook the pasta according to the package instructions in a pot of salted boiling water until al dente. Drain the cooked pasta, toss it with a little olive oil to prevent sticking, and set it aside.
6. To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about a minute until the mixture turns golden.
7. Gradually pour in the milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes until it thickens. Remove from heat and season with salt, pepper, and ground nutmeg.
8. Slowly pour the beaten eggs into the sauce while whisking vigorously. The sauce should become smooth and creamy.
9. Grease a baking dish with olive oil. Spread half of the cooked pasta evenly on the bottom of the dish.
10. Pour the meat sauce over the pasta, spreading it out to create an even layer.
11. Spread the remaining pasta on top of the meat sauce, pressing it down gently.
12. Pour the béchamel sauce over the top, spreading it evenly to cover the entire dish.
13. Sprinkle grated Parmesan cheese and breadcrumbs (optional) on top.
14. Place the dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and the sauce is set.
15. Remove from the oven and let it rest for about 10-15 minutes before serving to allow the layers to settle.

Slice and serve the Pasticcio while it’s still warm. It pairs well with a fresh salad or steamed vegetables.