Greek Pastitsio
2 tablespoons olive oil (30 ml)
2 medium onions (180g), chopped
Sauté for about 5 minutes
2 cloves of garlic, minced
sauté for 1 minute more
⅓ cup (70g) tomato paste
Cook for 1-2 minutes more
1 ⅔ pounds (750g) ground beef
Break it up with a spoon
cook until it changes its color
1 tsp (5g) sugar
1 tsp (5g) salt
1/2 tsp (1g) black pepper
1/4 tsp (1g) cinnamon
1 can (400g) tomato sauce
2 bay leaves
Reduce heat to low
Simmer for about 20 minutes until meat is cooked
Discard the bay leaves
set aside
1 pound (500g) Greek Pasta - Bucatini - No2
Boil in salted water according to package instructions
10x14 inch (25x35cm) pan
2 tbsp (30g) olive oil
brush the pan
Add the drained pasta
¼ cup (25g) Greek Kefalotyri or Parmesan cheese
2 tbsp fresh parsley
Toss to coat evenly
Set aside
⅓ cup (80ml) olive oil
Heat over medium-high heat
2/3 cup (80g) all-purpose flour
stir until smooth, for about 1 minute, until bubbling
Gradually add 4 cups (1liter) milk
3 large eggs, beaten
½ tsp (1g) nutmeg
¼ tsp (1g) black pepper
½ tsp (3g) salt
Cook stirring constantly, until thickens
Spread the meat sauce over the pasta
Pour the bechamel sauce over the meat sauce
Spread evenly
½ cup (50g) Greek Kefalotyri or Parmesan cheese
Bake at 350F (180C) for 40-45 minutes
Let sit for 30 minutes before serving