Greek Pastitsio

Name: Greek Pastitsio
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8
Ingredients: 4 tablespoons olive oil; 1 onion; 1 carrot; 1 celery stalk; 3 garlic cloves; 1 1/2 pounds ground beef; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon dried oregano; 1 stick cinnamon; 2 bay leaves; 1 cup red wine; 1 (28 ounce) can Italian Inspirations Crushed Tomatoes Chunky Style; 12 tablespoons unsalted butter; 3/4 cup all-purpose flour; 6 cups milk; 1/4 teaspoon nutmeg; 2 egg yolks; 1 1/3 cup Parmesan cheese; 1 pound bucatini pasta; 2 egg white

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Serves:

8 people

Prep Time:

15 minutes

Cook Time:

120 minutes

This easy Homemade Green Pastitsio will embark you on a comfort food journey. Baked to golden perfection, this dish is a rich and satisfying culinary experience with a real taste of the Mediterranean.

Ingredients

Copy Ingredients

4 tablespoons olive oil, divided
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1 1/2 pounds ground beef
1 1/2 teaspoons kosher salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
1 teaspoon dried oregano
1 stick cinnamon
2 bay leaves
1 cup red wine
1 (28 ounce) can Tuttorosso® Italian Inspirations Crushed Tomatoes Chunky Style
12 tablespoons unsalted butter
3/4 cup all-purpose flour
6 cups milk
1/4 teaspoon nutmeg, freshly grated
2 egg yolks
1 1/3 cup Parmesan cheese, divided
1 pound bucatini pasta, No 2
2 egg white

Instructions

TO MAKE THE MEAT SAUCE:

Heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook for 2-3 minutes until onion is softened and translucent. Add garlic and the ground beef. Cook the meat, breaking it up as you go, until browned.
Season with salt, black pepper, oregano, cinnamon and bay leaves. Add wine and cook until the wine has mostly evaporated.
Add Tuttorosso Italian Inspirations Crushed Tomatoes Chunky Style in Puree with Sweet Basil into the skillet. Rinse the can with water and pour it back into the skillet. Stir well, cover and let the sauce simmer for about 30-40 minutes over low heat. Stir occasionally and cook until the sauce thickens. Remove from the heat and let it cool. It can be prepared ahead of time.

FOR THE BECHAMEL SAUCE:

Melt the butter in a large saucepan over medium heat. Add in the flour mixture and whisk to combine and cook for a couple of minutes.
Gradually pour in the milk while whisking continuously. Cook until the sauce thickens and coats the back of the spoon.
Remove from heat. Season with salt, black pepper and nutmeg. Add the egg yolks while whisking vigorously. Add the parmesan cheese and continue to whisk.

FOR THE PASTA:

Boil pasta until Al dente, drain, and then place back into the pot. Drizzle with olive oil and thoroughly stir in the egg whites.
Preheat the oven to 350°F. Transfer pasta evenly to a large 9x13 baking pan and sprinkle 1 cup parmesan cheese over the top.
Spoon all the meat sauce evenly over the pasta, then continue with the béchamel sauce. Sprinkle more cheese over the béchamel.
Bake for 45-50 minutes until deeply golden.
Remove the dish from the oven and allow to cook for at least 1 hour before cutting. Slice into portions and serve garnished with fresh parsley.

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Greek Pastitsio

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