Greece · Cereal and Pasta Dishes

Pastitsio

120 min6 servings550 kcal

Three layers baked in a deep dish: tubular pasta bound with egg whites, a cinnamon-and-clove spiced beef sauce cooked until very dry, and a thick Greek béchamel enriched with egg yolks that sets firm during baking.

Pastitsio

Ingredients

  • pastitsio No.2 pasta or bucatini400 g
  • egg whites2
  • ground beef500 g
  • large onion1
  • garlic cloves3
  • dry red wine150 ml
  • canned crushed tomatoes400 g
  • tomato paste2 tbsp
  • ground cinnamon0.5 tsp
  • whole cloves2
  • unsalted butter70 g
  • plain flour70 g
  • whole milk800 ml
  • egg yolks3
  • freshly grated nutmeg0.5 tsp
  • kefalotyri or parmesan60 g
  • olive oil, for the meat sauce2 tbsp
  • butter, for greasing the dish1 tbsp

Method

  1. 1Cook the pasta and mix with egg whites. Boil the pasta in generously salted water for 2 minutes less than the packet says — it will finish cooking in the oven. Drain and transfer to a large bowl. While still warm, pour the beaten egg whites over the pasta and toss thoroughly with tongs or two forks to coat every piece. The egg whites dry on the hot surface of the pasta and act as a binder, helping the pasta layer hold together when sliced. Set aside.
  2. 2Make the meat sauce. Heat 2 tbsp olive oil in a wide pan over high heat. Brown the onion 8 minutes. Add garlic and cook 1 minute. Add the beef and brown in batches, breaking it up — do not steam it. When browned, add tomato paste and cook 2 minutes. Pour in the wine and reduce by half. Add the crushed tomatoes, cinnamon, cloves, salt, and pepper. Simmer uncovered over low heat for 40 to 45 minutes until very thick and almost dry — the sauce should hold its shape when pressed and not pool. This is the most critical step: a wet sauce will seep down into the pasta layer, making the layers indistinct and causing the dish to collapse when cut. Remove the cloves.
  3. 3Make the béchamel. Melt butter over medium heat. Add flour and whisk 90 seconds. Pour in warm milk gradually, whisking constantly to prevent lumps. Cook 8 to 10 minutes until very thick — the béchamel should hold a mound on the whisk. Remove from heat. Beat the egg yolks lightly and quickly whisk them into the hot béchamel. Add nutmeg, half the grated cheese, salt, and pepper. Stir a ladleful of the béchamel into the meat sauce — this helps the layers adhere.
  4. 4Assemble. Butter a 25 × 35 cm baking dish at least 7 cm deep. Spread all the pasta in an even layer and press down gently. Pour the entire meat sauce over the pasta and spread flat — do not mix. Pour all the béchamel over the top and smooth it to the edges with a spatula. Sprinkle with the remaining cheese. Bake at 180°C for 45 to 50 minutes until the top is deep golden and the béchamel is completely set.
  5. 5Rest and serve. Remove from the oven and leave at room temperature for at least 30 minutes before cutting — this is not optional. The layers need to set or the dish collapses when sliced. Cut with a sharp knife in a single downward motion. Serve with a simple salad. Pastitsio is as good at room temperature as hot, and many Greek cooks consider it better the next day when the flavors have integrated.