Pastitsio (Greek Baked Pasta)

Ingredients

• 1 lb Pasta (bucatini or penne)
• 1 lb Ground beef
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 28 oz Crushed tomatoes
• 1/2 cup Dry red wine
• 1 piece Cinnamon stick
• 1 piece Bay leaf
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup Butter
• 1/2 cup All-purpose flour
• 4 cups Milk
• 3 large Egg
• 1/2 cup Grated Kefalotyri cheese

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the 1 lb Pasta (bucatini or penne) along with 1 tsp Salt. Cook for 8-10 minutes, or until the pasta is al dente (firm to the bite, with a slight resistance when chewed). Drain the pasta thoroughly and set it aside in a large bowl.
2. 2In a large, deep skillet or Dutch oven, heat the 2 tbsp Olive oil over medium-high heat until shimmering. Add the 1 lb Ground beef and cook, breaking it up with a spoon, for 6-8 minutes, until it is completely browned and no pink remains. Drain any excess fat from the skillet.
3. 3Reduce the heat to medium. Add the 1 medium Onion, finely diced into 1/4-inch pieces, and the 3 cloves Garlic, minced, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the 2 tbsp Tomato paste, 28 oz Crushed tomatoes, 1/2 cup Dry red wine, 1 piece Cinnamon stick, 1 piece Bay leaf, and 1/2 tsp Black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 30 minutes, stirring every 10 minutes, until the sauce has thickened slightly.
4. 4Carefully remove and discard the 1 piece Cinnamon stick and the 1 piece Bay leaf from the meat sauce. Set the meat sauce aside.
5. 5In a medium saucepan, melt the 1/2 cup Butter over medium heat. Once melted, add the 1/2 cup All-purpose flour and whisk constantly for 1-2 minutes, until a pale golden roux forms and smells nutty.
6. 6Gradually whisk in the 4 cups Milk, about 1 cup at a time, ensuring each addition is fully incorporated and smooth before adding more. Increase the heat to medium-high and bring the mixture to a gentle simmer, whisking constantly. Cook for 5-7 minutes, continuing to whisk, until the béchamel sauce has thickened enough to coat the back of a spoon.
7. 7Remove the béchamel sauce from the heat. Immediately whisk in the 3 large Egg, one at a time, until fully incorporated. Then, whisk in the 1/2 cup Grated Kefalotyri cheese until melted and smooth.
8. 8Preheat your oven to 350°F (175°C). In a 9x13-inch (or similar size) baking dish, spread half of the cooked 1 lb Pasta evenly across the bottom. Spoon all of the meat sauce over the pasta. Top with the remaining half of the cooked 1 lb Pasta, spreading it evenly. Pour the entire béchamel sauce over the top, spreading it gently to cover all the pasta.
9. 9Bake the pastitsio in the preheated oven for 60-70 minutes, or until the top is golden brown and bubbly around the edges. Let the pastitsio rest for 15-20 minutes before serving, allowing the layers to set and making it easier to cut.

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