This is my version of the Greek dish, Pasticcio or Pastitsio.
Pastitsio is often called Greek lasagne as it's quite similar to the Italian dish, yet also quite different!
One of the main differences is the flavouring of the meat, with this dish using lots of lovely aromatics such as bay, cinnamon, nutmeg and allspice.
The dish also incorporates egg whites with the pasta and egg yolks in the bechamel sauce, which helps create those fantastic layers.
Traditionally the recipe uses Kefalotyri as the cheese element. However, feta and parmesan are good alternatives.
Please note that if you want the dish to keep it's distinctive appearance, then you need to make the dish in advance and let it cool completely. Once it has cooled, you can cut it into pieces and reheat as required.
Serves 8
For the meat sauce:
2 tablespoons of extra virgin olive oil
1 large white onion
3 garlic cloves
800g beef mince
½ teaspoon of allspice
½ teaspoon of cinnamon
1 cinnamon stick
2 cloves
2 bay leaves
1 tablespoon of oregano
150ml of red wine
2 tablespoons of tomato puree
2 400g tins of chopped tomatoes
Pinch of sugar
Seasoning
For the bechamel sauce:
120g butter
120g plain flour
1000ml milk
2 egg yolks
Nutmeg
Salt
75g kefalotyri, feta or parmesan
For the pasta:
400g bucatini or penne
110g kefalotyri, feta or parmesan
2 egg whites
For the topping:
Grated kefalotyri or parmesan
To make the meat sauce:
- Peel the onion and garlic, and finely dice the onion.
- Add a tablespoon of olive oil to a large sauté pan and bring up to a low to medium heat. Add the onion and sauté until translucent.
- Finely grate or crush the garlic and add it to the pan, along with the spices. Stir well and cook for a couple of minutes.
- Add the mince and increase the heat to medium. Break the mince up with the back of a wooden spoon and cook until there is no pink meat remaining.
- Pour in the wine and let it bubble for a couple of minutes, before adding the chopped tomatoes, tomato puree, oregano, sugar and seasoning.
- Stir well. Bring to the boil and then reduce the heat to a gentle simmer, and cook, uncovered, for 45 minutes.
To make the pasta:
- Whilst the meat sauce is cooking, cook the pasta until it's al dente.
- Whilst the pasta is cooking, separate the eggs and grate or break up the cheese.
- Once the pasta has cooked, rinse in cold water to lower the heat (note traditional recipes skip this step).
- Drain the pasta again and mix with the egg whites and cheese.
Start assembling the dish:
- Preheat the oven to 180°C.
- Grease the bottom of a lasagne dish.
- Lay the pasta in the bottom of the dish and press down to form a distinct layer.
- When the meat sauce has finished cooking, most of the tomato sauce should have been absorbed by the meat.
- Spoon the meat sauce over the pasta to create another layer.
Make the bechamel sauce:
- Melt the butter in a saucepan over a gentle heat.
- Stir in the flour and cook for a couple of minutes.
- Now slowly add the milk, stirring all of the time.
- Once all of the milk has been added, use a whisk to ensure the sauce is lovely and smooth.
- Grate in some nutmeg.
- Add the cheese and stir until it's melted into the sauce.
- Increase the heat slightly and stir for a few minutes until thickened. Set aside.
- Leave to cool before stirring in the egg yolks, or alternatively temper the eggs before combining.
Finish assembling the dish:
- Pour the sauce over the meat to create the final layer.
- Grate over a generous amount of cheese.
- Place in the hot oven and cook for 45 minutes until golden.
Note that if you want to keep the layers, you will need to let the dish cool completely. Then cut into pieces and reheat as required.
