Description
Pastitsio is definitely the ultimate temptation. It consists of three irresistible layers: pasta, roasted minced beef in tomato sauce, and a thick coat of velvet, creamy béchamel. All of them come together and end up in the oven baking until béchamel forms a golden brown crust. Divine pleasure.
Ingredients
- FOR THE PASTA:
- 750 grams Pasta (Pastitsio Pasta Or Penne)
- 2 Tablespoons Butter
- 4 Tablespoons Grated Parmesan
- FOR THE MEAT SAUCE:
- 3 Red Onions
- 1 clove Garlic
- Olive Oil
- 800 grams Lean Minced Beef
- Salt And Pepper
- 1-½ teaspoon Nutmeg
- ½ sticks Cinnamon
- 3 Cloves
- 3 Tablespoons Tomato Paste
- 1 Chicken Bouillon Cube
- 4 Tablespoons Grated Parmesan
- FOR THE BECHAMEL:
- 250 grams Butter
- 16 Tablespoons Flour
- 2 liters Milk
- 4 Eggs
- Salt And Pepper
- 1 teaspoon Nutmeg
- ½ sticks Cinnamon
- Additional Grated Parmesan And Nutmeg, For Topping
Preparation
Cook pasta al dente and drain. Place in an oven tray. Melt butter in a saucepan and pour it over the pasta. Mix together and create your first layer in your oven tray. Sprinkle grated Parmesan and set aside.
Now for your meat sauce. First of all blend the onion with the garlic until it becomes a paste.
In a saucepan, add oil olive and turn up the heat. Olive oil must be smoking hot before adding the beef. Our goal is to roast, not just sauté. When beef is roasted well enough, add onion paste, salt, pepper, nutmeg, cinnamon, cloves and tomato paste. Sauté everything for 10 minutes. If needed, add olive oil.
Add enough boiling water to cover the beef. Also add the bouillon cube (no need to dissolve it first). Cook sauce until combined and saucy. Season to taste. Pour all of your meat sauce over the pasta and form the second layer. Sprinkle with grated Parmesan.
Now for the béchamel. Instructions must be followed exactly. In a saucepan, add butter and let it melt. Add flour and mix well. It must look like crumbles. At this point, over full heat,roast the flour. So for about 3–5 minutes, continue sautéing and stirring.
Retrieve from heat and start adding milk in small portions, not all of it at once. At first it will be very thick, but as you add the milk, it will become creamier. When you have added al the milk, béchamel will be watery. The key to this sauce is to continually stirring. That’s the hard part. We don’t want our béchamel to have bits of flour. At this point, add eggs, salt, pepper, nutmeg, cinnamon and stir to mix everything together.
It’s time to place your saucepan back over heat. Again, continually stir until = sauce is thick and creamy. You will know when it’s ready because little bubbles will form on the surface. Your third layer is ready.
Pour béchamel over your meat sauce spread it evenly and add plenty grated Parmesan and nutmeg. It’s time to place it in the oven. Bake until a golden brown crust is formed. Before serving, remove from the oven and let rest for 1 hour! Enjoy!
