PASTITSIO - GREEK PASTA BAKE
There is no better comfort dish than the Greek favourite: Pastitsio.
As with all dishes, this recipe will vary from others. Mine is focused on having lots of chunky meat sauce and less of the bechamel topping and pasta layers. The result is a lighter version with the sauce packing a super-punch of flavour.
As with all dishes, this recipe will vary from others. Mine is focused on having lots of chunky meat sauce and less of the bechamel topping and pasta layers. The result is a lighter version with the sauce packing a super-punch of flavour.
Now bear with me, it is a long recipe. I have broken it down into the components of the dish (sauce, pasta, bechamel) & also have a section for layering. Each step is fairly simple and you will get enough portions to last for days.
NOTE: If you have any questions at all leave me a comment below, I am always more than happy to guide you through.
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SAUCE
SAUCE
INGREDIENTS
- 1 tbsp EVOO
- 2 bay leaves
- 1 cinnamon quill
- 6 cloves
- 2 medium onions diced
- 3 celery sticks diced
- 2 carrots diced
- 1 kg beef mince
- 5 cloves garlic chopped small
- Generous splash of red wine
- 700 g bottle tomato puree (passata)
- 2 tsp dry oregano
- 1.5 tsp ground cinnamon
- 1 tsp all spice
- 1 tsp paprika
- 1 tbsp brown sugar
- salt and pepper to taste
METHOD
- Heat EVOO in heavy based pot, pop in cloves, cinnamon quill & bay leaves. Closely followed by onion, celery, carrot & a small sprinkle of salt (this will help everything soften up faster, also keep heat low-medium)
- Once aromatics are softened, add mince & stir/cook until no longer pink
- Add chopped garlic & 2 mins later a generous splash of good quality red wine
- Once wine evaporates a little, add tomato puree, 1/2 cup water & the remaining herbs/spices. Be generous with the salt, the sauce needs it
- Cook until you see a bit of oil separation (10 mins or so is enough). Take off heat and set aside for layering
PASTA
INGREDIENTS
- 1 pack pastitsio tubular pasta (I generally use Misko brand #2 size, check your local Greek/Italian deli/shop)
- EVOO
- Salt
METHOD
- Boil water, add salt & pasta
- Cook for 2-3 mins less than cooking time on packet, needs to still be slightly uncooked
- Drain, drizzle lightly EVOO & set aside for layering
BECHAMEL
INGREDIENTS
- 1/4 cup butter
- 1/3-1/2 cup plain flour (the more you use, the thicker your bechamel will be)
- 1 litre milk, warmed (I use light milk, you can use full fat but it will be heavier)
- 1/4 tsp nutmeg
METHOD
- Melt butter in pan until bubbly, add flour
- Keep heat low, continue to stir/whisk lightly until flour/butter mix starts to bubble & becomes slightly golden
- Add milk, a little at a time, whisk as you go. Sprinkle in the nutmeg too
- Important to keep whisking gently through this process. Heat until sauce thickens & then remove from heat ready for layering
LAYERING
INGREDIENTS
- 2 eggs
- 1 wedge of kefalograviera cheese, grated
METHOD
- Lightly grease a large deep pan or roasting tray
- Line up (as neatly as possible all facing the same direction) 2/3 of the pasta tubes
- Whisk 2 eggs, add 1/3 of the grated cheese & pour the mixture over the layer of pasta as evenly as possible. Gently coax mixture around a little with a fork if it needs to spread
- Remove bay leaves and cinnamon quills from meat sauce (I leave the cloves but you can take them out if you want). Ladle the all sauce over the pasta
- Top the sauce with the remaining 1/3 of the pasta tubes, once again try to be neat
- Sprinkle over another 1/3 of the grated cheese
- Pour bechamel on top, nice and even if you can. Top with remaining grated cheese
- Cook in 180oC oven until bechamel is a deep golden colour (30-40 mins)
- Allow to rest 15 mins before cutting, serving & enjoying the fruits of your labour!
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