Description
Hearty Greek pastitsio blends rich beef ragu with creamy béchamel and tender pasta layers, creating a Mediterranean comfort classic. Mediterranean kitchens embrace this soul-warming dish that delivers bold flavors and comforting textures you’ll crave again and again.
Ingredients
Scale
Meat:
- 1 kilogram ground beef
- 2 beef bouillon cubes, crumbled
Pasta and Cheese:
- 400 grams Greek bucatini or ziti pasta
- 120 grams feta cheese, crumbled
- 100 grams grated Kefalotyri cheese
- 75 grams Kefalotyri cheese
- 100 grams Parmesan cheese (substitute)
Sauce and Seasonings:
- 800 grams canned crushed tomatoes
- 1 liter whole milk
- 100 grams butter
- 0.75 cup dry red wine
- 0.75 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 red onions, finely chopped
- 2 egg whites
- 2 egg yolks
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 0.5 teaspoon cinnamon powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground cloves
- 0.125 teaspoon freshly grated nutmeg
Instructions
- Craft a robust meat sauce by sizzling aromatics in olive oil, then introduce ground beef and brown thoroughly. Deglaze with red wine, allowing intense flavors to concentrate.
- Incorporate crushed tomatoes, seasonings, and spices into the meat mixture. Simmer gently for 45-60 minutes until the sauce thickens and develops a rich, deep flavor profile.
- Prepare a silky béchamel by creating a golden roux with butter and flour. Gradually stream in milk, whisking continuously to prevent lumps from forming.
- Cook pasta until perfectly tender, then fold in beaten egg whites and crumbled feta for added texture and complexity.
- Construct the pastitsio in layers: spread pasta as the foundation, generously cover with the hearty meat sauce, then cascade the creamy béchamel over the top.
- Shower the surface with grated Kefalotyri cheese, creating a golden, crispy exterior.
- Slide the assembled dish into a preheated 180°C oven, baking for 30 minutes until the top transforms into a beautiful, bronzed crust.
- Allow the pastitsio to rest and settle for 10-15 minutes after removing from the oven, ensuring clean and precise slicing when serving.
Notes
- Experiment with alternative meat options like ground lamb or turkey for a different flavor profile and to accommodate dietary preferences.
- Replace regular pasta with whole wheat or gluten-free varieties to make the dish more diet-friendly and nutritionally diverse.
- Consider reducing the amount of cheese or using low-fat alternatives to create a lighter version of the classic recipe.
- Add extra vegetables like zucchini or spinach to the meat sauce for increased nutrition and a boost of color and texture.
- Prep Time: 20 minutes
- Cook Time: 75-90 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 690
- Sugar: 6g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 145mg