Pastitsio
Ingredients
Meat Sauce
-
2
tablespoon
olive oil
-
3
cloves
garlic, finely minced
-
2
medium
onions, finely chopped
-
2
lb
ground beef, lean
-
¾
cup
red wine, dry
-
28
oz
crushed tomatoes
-
2
tablespoon
tomato paste
-
1
teaspoon
granulated sugar
-
1
leaf
bay leaf
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground cloves
-
¾
teaspoon
salt
-
1
teaspoon
black pepper
Béchamel Sauce
-
7
tablespoon
unsalted butter
-
¾
cup
all-purpose flour
-
4
cups
whole milk, room temperature
-
⅛
teaspoon
nutmeg, freshly grated
-
½
teaspoon
salt
-
3
oz
Kefalotyri cheese, finely shredded
-
2
large
egg yolks
Pasta
-
14
oz
bucatini
-
4
oz
feta cheese, crumbled
-
2
large
egg whites
Topping
-
3
oz
Kefalotyri cheese, finely grated
Instructions
- Heat olive oil in a large pot and sauté garlic and onions until softened.
- Add ground beef and cook until browned, then deglaze with red wine.
- Stir in crushed tomatoes, tomato paste, and seasonings, and simmer until thick.
- For the béchamel, melt butter, mix in flour to create a roux, then slowly add milk while whisking until thick.
- Stir in nutmeg, cheese, and salt, then whisk in egg yolks and set aside.
- Cook bucatini according to package instructions, drain, and mix with egg whites and feta.
- Preheat oven to 350°F and prepare a baking dish.
- Layer pasta, then meat sauce, followed by béchamel sauce and top with cheese.
- Bake for 30 minutes until golden brown, then cool before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
609
Total fat
34g
Total carbohydrates
44g
Total protein
29g
Sodium
725mg
Cholesterol
135mg
You might also like