If you like pasta and I am sure you do, take the time to make this amazing pasta dish, your family and friends will love you forever…Pastitsio!
Granted it has a few steps but nothing worthwhile is accomplished with no effort.
Take the time to go over the recipe and you will see it’s not complicated it just seems so. Just 3 steps, make the meat sauce, which you can do even the day before and refrigerate, cook the pasta (EASY) and make the Béchamel sauce.
Layer all the elements and bake. What do you think; I would love it if you send me a note…
Great for a gathering, with a Greek salad an amazing meal…I hope you have fun and love making it, cooking with love…The food always tastes better…Here is how to make the famous Pastitsio!
- 900 gr.macaroni (Pennine)
- 2 lbs minced beef lean
- 1 large onion diced
- ¾ cup vegetable oil
- 2 ½ cups tomato juice
- 1 cinnamon stick
- 4 cloves
- Salt and pepper to taste and a pinch of sugar
- 2 cups water
- For the pasta
- Grated cheese, Romano or Parmesan
- 2 tbsp butter
- ¼ cup milk
Here is what to do
In a heavy pan put the oil and onion, sauté for a few minutes.
Add meat and brown well stirring constantly.
When all liquids are gone add, tomato juice, water, cinnamon, cloves, salt, pepper, sugar and let it simmer on medium heat until you have a nice thick meat sauce. Set aside!
Boil your pasta in plenty of salted water al dente.Drain put the pasta back in the pot, add butter, milk, and ½ cup cheese, and mix well.
Butter ovenproof pan well and place half the macaroni to create the 1st layer.
Add the meat sauce (remove cinnamon stick and cloves) to create the 2nd layer.
Top with the rest of the pasta and sprinkle a little more cheese.
The last layer is the cheese béchamel sauce and here is how I make it.
Béchamel sauce for Pastitsio and Moussaka
- 4 cups hot milk
- ½ cup butter
- ¾ cup flour
- Salt and pepper to taste
- Pinch of Nutmeg
- 3 eggs lightly beaten
- 1 cup grated cheese
In a heavy pan add the butter, when it melts add the flour, salt, and pepper.
Keep whisking for 2-3 minutes to prevent lumps.
Cook until flour is cooked and it has a nice golden color (medium heat).
At this point add the hot milk being very careful, continue whisking and in no time your béchamel will be nice and thick.
Remove from heat and let it cool for a few minutes.
Pour eggs into the sauce stirring briskly, add the cheese, taste and see if it needs any adjustments.
Ready to use over your Pastitsio. This is the last layer. Sprinkle with a little cheese and bake for 45 minutes in moderate heat (350).
The end result should be a nice golden color.
Let Pastitsio cool for 30 minutes before serving. Easier to cut and serve.