Pastitsio

Name: Pastitsio
Total time: 1 h 18 min
Yield: 2 servings
Cuisine: greek
Ingredients: 300 g Beef Mince; 180 g Penne; 1 pcs Onion; 3 pcs Garlic; 1 tbsp Tomato Paste; 200 g Crushed Tomatoes; 80 ml Red Wine; 3 tbsp Extra Virgin Olive Oil; 1 tsp Dried Oregano; 0.5 tsp Ground Cinnamon; 0.3 tsp Ground Allspice; 2 pcs Bay Leaves; 2 tsp Kosher Salt; 1 tsp Black Pepper; 45 g Butter; 35 g Plain Flour; 350 ml Milk; 1 pcs Egg; 80 g Kefalotyri; 1 pcs Lemon; 10 g Parsley

Golden baked pasta layered with spiced meat and silky béchamel, finished with bright lemon.

Ingredients

300 g Beef Mince
180 g Penne
1 pcs Onion
3 pcs Garlic
1 tbsp Tomato Paste
200 g Crushed Tomatoes
80 ml Red Wine
3 tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
0.5 tsp Ground Cinnamon
0.25 tsp Ground Allspice
2 pcs Bay Leaves
2 tsp Kosher Salt
1 tsp Black Pepper
45 g Butter
35 g Plain Flour
350 ml Milk
1 pcs Egg
80 g Kefalotyri
1 pcs Lemon
10 g Parsley

Method

Finely dice {onion}, mince {garlic}, finely chop {parsley}, grate {kefalotyri}, and zest then juice {lemon} so everything is ready for fast cooking.
Heat {olive_oil} in a large skillet over medium-high heat. Add {onion} with a pinch of {kosher_salt} and sauté until softened and translucent. Add {beef_mince}, season with more {kosher_salt} and {black_pepper}, and cook without crowding until deeply browned. Stir in {garlic}, {ground_cinnamon}, {ground_allspice}, and {dried_oregano} and bloom until fragrant. Add {tomato_paste} and cook until darkened, then pour in {red_wine} and reduce until nearly dry. Add {crushed_tomatoes} and {bay_leaves}, simmer over medium-low heat until thick, glossy, and rich, then taste and adjust with {kosher_salt}.
Bring a large pot of well-salted water to a boil over high heat. Cook {penne} until just shy of al dente so it finishes tender in the oven, then drain well.
Melt {butter} in a saucepan over medium heat. Whisk in {plain_flour} and cook, stirring, until the roux smells nutty but stays pale. Gradually whisk in {milk} and add {kosher_salt} and {black_pepper}. Simmer gently, whisking, until smooth and thick enough to coat a spoon. Off the heat, whisk in {egg}, most of {kefalotyri}, and a little {lemon} zest for brightness.
Heat the oven to medium. In a buttered baking dish, layer {penne}, spoon over the {beef_mince} sauce, then spread the {milk} mixture evenly on top. Finish with the remaining {kefalotyri} and bake until bronzed, bubbling at the edges, and set in the center.
Rest the pastitsio until the layers settle and slice cleanly. Finish with {parsley}, a light squeeze of {lemon}, and a drizzle of {olive_oil} for a bright Greek finish.