Pastitsio
Servings: 6 servings
Ingredients
Mince
- 500 gr lean beef mince
- 1 onion, diced
- 2 cloves garlic
- 500 ml crushed tomatoes
- 1 Tbsn tomato paste
- 1 stick cinnammon
- 1 pinch allspice
- Salt & Pepper to taste
- 500 ml Water
Bechamel
- 80 gr Butter I always use cows milk butter
- 80 gr White Flour
- 1 lt Whole Milk
- 30 gr Gruyere Cheese Optional
- 1 pinch Nutmeg
- Salt
- 1 egg
Pasta
- 500 gr Penne Pasta I used spaghetti No2, but I could only find it in Greece
Instructions
Mince
- In a wide swallow pot brown meat over medium-high heat for 5-7 min. Add onion and saute for 2-3 min. Add garlic, spices and stir. Add tomatoes and tomato paste and stir to combine. Next add water and bring to a boil. Lower heat to medium low and simmer for 45-60 min. Check every 15 min to see if there is enough water and add as needed. Mince should have a rich sauce. Alternatively, you can cook the mince in a pressure cooker by setting it on high pressure and cooking it for 20 min. Let it release naturally for 10 min and then manually release steam and open the pot.
Bechamel
- In a wide swallow pot over medium heat melt butter. Once melted add the flour and stir until they form a paste. Pour the milk while stirring. For best results heat the milk before adding it to the butter-flour mixture. Be careful not to boil it. Stir until the sauce comes to a boil. Set the pot over a very low heat and cook for 25 -30 min stirring occasionally. Add cheese, salt & pepper and nutmeg and stir until incorporated.
Pasta
- Cook pasta according to packaging instructions.
Assembly
- In a casserole dish spread penne on a single layer. Add the mince and then the bechamel. Top the dish with an egg wash.Bake at 200C for 30 min or until brown and bubbly.Let the casserole sit for at least 10 min before cutting.