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A golden-brown slice of Traditional Greek Pastitsio showing layers of pasta and meat sauce
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Traditional Pastitsio

Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Servings: 12 servings
Calories: 650kcal

Ingredients

  • 500 g bucatini or No. 2 pasta
  • 1 kg ground beef
  • 2 medium onions , finely chopped
  • 3 cloves garlic , minced
  • 400 g crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 cinnamon stic k
  • 0.5 teaspoon ground cloves
  • 120 ml dry red wine
  • 100 g butte r
  • 100 g all -purpose flour
  • 1 liter whole milk
  • 5 eggs (separated into 3 yolks and 2 whites)
  • 250 g grated Kefalotyri or Pecorino Romano cheese
  • 0.25 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 3 tablespoons olive oil

Instructions

  • In a large pan, sauté chopped onions in olive oil until translucent, then add ground beef and brown thoroughly.
  • Add garlic and tomato paste, stirring for 2 minutes before deglazing the pan with red wine.
  • Stir in crushed tomatoes, cinnamon stick, cloves, salt, and pepper. Simmer on low heat for 30-40 minutes until the liquid is absorbed.
  • Boil the pasta in salted water until 2 minutes short of al dente; drain and toss with lightly beaten egg whites and 100g of grated cheese.
  • For the béchamel, melt butter in a saucepan, whisk in flour for 1 minute, then gradually add milk while whisking constantly until thickened.
  • Remove béchamel from heat and whisk in egg yolks, nutmeg, and 50g of grated cheese.
  • Preheat oven to 180°C (350°F).
  • In a deep 9x13 inch baking dish, layer the pasta, then spread the meat sauce evenly over the top.
  • Pour the béchamel sauce over the meat layer and sprinkle with the remaining 100g of grated cheese.
  • Bake for 45-50 minutes until the top is golden brown. Let rest for at least 30 minutes before slicing.