Legendary Pastitsio!!!!

Name: Legendary Pastitsio!!!!
Total time: 2400 s
Yield: 10 servings
Cuisine: American
Ingredients: 1.1 lbs (500 grams) pasta for pastitsio (Personally, I don't like the classic kind and use regular penne or rigatoni. Make life easier and use whatever pasta you have at home—even colored varieties!); for the meat sauce; 2.2 lbs (1 kg) mixed ground meat (beef and pork); 1 can (about 14 oz/400 grams) crushed tomatoes; 7 tablespoons (100 ml) olive oil for sautéing the meat; 3 1/2 tablespoons (50 ml) wine or vinegar to deglaze the meat; 2 large onions, finely chopped; 2 garlic cloves, finely chopped; 3/4 cup (200 ml) boiling water; for the béchamel; 1 large cup (about 1 1/3 cups/170 grams) all-purpose flour; 4 large cups (about 4 cups/950 ml) whole milk (use the same cup you measured the flour with); 6-8 tablespoons butter or margarine. Good quality butter makes a big difference in the delicious, fragrant flavor of the béchamel; 3.5 oz (100 grams) grated cheese (graviera, pecorino, Emmental, or gouda); Spices; Salt and pepper; 1 teaspoon ground cinnamon; 1 teaspoon dried oregano; 1 pinch ground cloves; 1 teaspoon ground nutmeg; Of course, adjust the spices to your personal taste

I❤to Cook by Rania @ourania1976

Hagen Deutschland

I don't think this dish needs much introduction. Simple, classic, timeless. For anyone who finds pastitsio intimidating, this recipe will make it easy as pie. The secret to a juicy, flavorful pastitsio is a well-made béchamel sauce. I'm sharing with you the secret to perfect pastitsio with a simple and easy cooking method!!!!

I❤to Cook by Rania @ourania1976

Saved

Ingredients

40 minutes

10 servings

1.1 lbs (500 grams)pasta for pastitsio (Personally, I don't like the classic kind and use regular penne or rigatoni. Make life easier and use whatever pasta you have at home—even colored varieties!)
for the meat sauce
2.2 lbs (1 kg)mixed ground meat (beef and pork)
1 can(about 14 oz/400 grams) crushed tomatoes
7 tablespoons (100 ml)olive oil for sautéing the meat
3 1/2 tablespoons (50 ml)wine or vinegar to deglaze the meat
2large onions, finely chopped
2garlic cloves, finely chopped
3/4 cup (200 ml)boiling water
for the béchamel
1large cup (about 1 1/3 cups/170 grams) all-purpose flour
4large cups (about 4 cups/950 ml) whole milk (use the same cup you measured the flour with)
6-8 tablespoonsbutter or margarine. Good quality butter makes a big difference in the delicious, fragrant flavor of the béchamel
3.5 oz (100 grams)grated cheese (graviera, pecorino, Emmental, or gouda)
Spices
Salt and pepper
1 teaspoonground cinnamon
1 teaspoondried oregano
1 pinchground cloves
1 teaspoonground nutmeg
Of course, adjust the spices to your personal taste

Saved

Steps

40 minutes

1

Boil the pasta in a pot according to the package instructions.
2

In a separate nonstick pan, prepare the meat sauce as follows: Add the olive oil, chopped onions, and chopped garlic. Stir well with a wooden spoon. Once they turn golden, add the ground meat and break it up into small pieces. Continue stirring, then add salt, pepper, oregano, cinnamon, and a pinch of ground cloves.
3

Stir until the liquid is absorbed. Deglaze with wine or vinegar. Wait a bit for it to evaporate, then add the crushed tomatoes, stirring for 1-2 minutes. Fill the empty tomato can with boiling water and pour it into the meat sauce. Stir, cover with a lid, and let the meat simmer over medium heat for 5-10 minutes.
4

Once the pasta is ready, drain it (do not add butter) and transfer it to a baking dish or sheet pan. Pour the meat sauce on top and use a spoon to mix so the meat is evenly distributed.
5

In the same pot used for the meat sauce (to save on dishes), prepare the béchamel. Add the butter, and once melted, add the flour. Whisk well. If the mixture sticks, add more butter. The texture should be light, similar to when toasting semolina for halva. Toast the flour for 2-3 minutes, lower the heat, and gradually add the milk, whisking constantly. Add salt, pepper, plenty of nutmeg, and once it starts to thicken, add the cheese.
6
7

Once the béchamel is ready—it should be thick and creamy—pour it over the pasta and meat mixture.
8

Bake in a preheated oven at 400°F (200°C) with convection for about 25 minutes, or until golden brown, depending on your oven.
9

Let it cool well so it sets and doesn't fall apart, then cut into pieces and serve. Pair with a seasonal salad.
10

Enjoy and good luck!