Traditional Pastitsio

Ingredients:

For the Meat Sauce:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 lb (450g) ground beef or lamb
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Salt and pepper to taste
• 1 bay leaf
• 1/2 tsp dried oregano
• 1/4 cup fresh parsley, chopped

For the Pasta:

• 1 lb (450g) bucatini or thick pasta
• 2 tbsp butter
• 1/4 cup grated kefalotyri cheese (or Parmesan)
• 2 large eggs, lightly beaten

For the Béchamel Sauce:

• 5 tbsp butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 large eggs, lightly beaten
• 1/2 cup grated kefalotyri cheese (or Parmesan)

Instructions:

1. Prepare the Meat Sauce:

   • Heat olive oil in a large pan over medium heat. Add the onion and garlic, sauté until soft.
   • Add the ground beef or lamb, cook until browned. Drain excess fat.
   • Stir in tomato paste, crushed tomatoes, red wine, cinnamon, cloves, salt, pepper, bay leaf, and oregano. Simmer for 30 minutes until the sauce thickens. Remove from heat and stir in fresh parsley.

2. Cook the Pasta:

   • Cook the pasta in salted boiling water until al dente. Drain and return to the pot.
   • Stir in butter, grated cheese, and lightly beaten eggs. Set aside.

3. Make the Béchamel Sauce:

   • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes.
   • Gradually whisk in warmed milk. Continue whisking until thickened, about 5-7 minutes.
   • Season with nutmeg, salt, and pepper.
   • Remove from heat and whisk in the lightly beaten eggs and grated cheese.

4. Assemble the Pastitsio:

   • Preheat the oven to 350°F (180°C).
   • Grease a large baking dish. Spread half the pasta on the bottom.
   • Pour the meat sauce evenly over the pasta.
   • Top with the remaining pasta.
   • Pour the béchamel sauce over the top, spreading it evenly.

5. Bake:

   • Bake for 45-50 minutes, until the top is golden and bubbly.
   • Let it rest for 10-15 minutes before cutting into squares and serving.

Serving Suggestion:

Serve Pastitsio with a crisp green salad and a side of crusty bread. Enjoy with a glass of red wine for a complete Greek dining experience!