Pastitsio

Name: Pastitsio
Cuisine: greek
Ingredients: 500 g bucatini or pastitsio pasta; 500 g ground beef; 1 large onion, finely chopped; 2 cloves garlic, minced; 400 g canned crushed tomatoes; 120 ml dry red wine; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 100 g Kefalotyri or Parmesan, grated; 100 g unsalted butter; 100 g all-purpose flour; 1 L whole milk; 2 large egg yolks; Pinch of ground nutmeg for béchamel

Ingredients

500 g bucatini or pastitsio pasta
500 g ground beef
1 large onion, finely chopped
2 cloves garlic, minced
400 g canned crushed tomatoes
120 ml dry red wine
1 tsp ground cinnamon
1/2 tsp ground nutmeg
100 g Kefalotyri or Parmesan, grated
100 g unsalted butter
100 g all-purpose flour
1 L whole milk
2 large egg yolks
Pinch of ground nutmeg for béchamel

Instructions

1Cook pasta in salted boiling water until al dente; drain and toss with one-third of the grated cheese.
2In a large pan, brown ground beef with onion and garlic over medium heat until meat is no longer pink.
3Stir in crushed tomatoes, red wine, cinnamon, and nutmeg; simmer 20 minutes until sauce thickens. Season with salt and pepper.
4For béchamel: melt butter in saucepan, whisk in flour and cook 1 minute. Gradually whisk in warm milk until smooth and thick.
5Remove béchamel from heat; stir in pinch of nutmeg, egg yolks, and remaining cheese until melted. Season with salt.
6In a greased 30x20 cm baking dish, spread half the pasta, then all meat sauce, then remaining pasta. Press down gently.
7Pour béchamel evenly over top, smoothing with spatula. Bake at 180°C (350°F) for 45 minutes until golden brown.
8Let rest 15 minutes before cutting into squares to serve.

Source: llm-generated