Authentic Greek Pastitsio Recipe

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1.5 pounds lean ground beef
• 1 (15-ounce) can crushed tomatoes
• 0.5 cup dry red wine
• 0.5 cup vegetable broth
• 0.25 cup tomato paste
• 2 tablespoons chopped fresh parsley
• 1 cinnamon stick
• 1 whole clove
• salt and pepper to taste
• 1 pound dry ziti pasta
• 4 tablespoons butter
• 0.25 cup grated Parmesan cheese
• 1 dash ground nutmeg
• salt and pepper to taste
• 0.25 teaspoon pepper
• 3 large eggs, lightly beaten
• 0.5 cup butter
• 0.5 cup all-purpose flour
• 3 cups milk
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 0.25 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 egg yolk

Instructions

1. Get all your ingredients ready. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly.
2. Prepare the meat sauce: Melt butter in a skillet over medium heat. Add the chopped onion and minced garlic; cook, stirring occasionally, until the onion softens, about 3-5 minutes. Increase the heat to medium-high and add the ground beef; cook, breaking it apart with a spoon, until browned, around 5 minutes. Stir in the crushed tomatoes, red wine, beef broth, tomato paste, fresh parsley, cinnamon, salt, black pepper, and ground clove. Cover and let it simmer over low heat for about 20 minutes.
3. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain the pasta well.
4. In a large bowl, combine the melted butter, 1/4 cup of grated cheese, ground nutmeg, salt, and pepper with the cooked pasta; toss gently. Let it cool slightly. Add 2 beaten eggs and toss again until well combined; set aside.
5. Make the creamy béchamel sauce: Melt butter in a saucepan over medium-low heat. Add flour and cook, stirring constantly, for 2 minutes to create a roux. Gradually pour in milk, whisking continuously until the sauce comes to a boil and thickens. Season with nutmeg, salt, and pepper to taste. Cool slightly, then stir in 1 cup of grated cheese, a beaten egg, and an egg yolk. Then, stir 1/2 cup of the béchamel sauce into the meat sauce.
6. Assemble the pastitsio: Arrange the cooked pasta in the bottom of the prepared baking dish in an even layer for an appealing presentation when serving. Spoon the meat sauce evenly over the pasta layer. Top with the remaining béchamel sauce, spreading it smoothly over the meat. Sprinkle the remaining 1/2 cup of grated cheese evenly on top.
7. Bake in the preheated oven until the pastitsio is bubbling and the top is golden brown, approximately 50 minutes.
8. Let the pastitsio rest for 10 minutes before slicing and serving.

Nutrition

• Calories: 558 kcal
• Fat Content: 36 g
• Fiber Content: 2 g
• Sugar Content: 8 g
• Sodium Content: 943 mg
• Protein Content: 34 g
• Cholesterol Content: 208 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g