Pastitsio is an all-time classic for the Greeks and often far more popular than moussaka.. There's hardly a Greek family that won't include this delicious dish in their diet, at least once a month. I've been looking for the perfect pastitsio recipe for a long time now and have come across various recipes. Finally, I've come up with my very own version of the traditional Greek pastitsio which turned out great. It's a little time-consuming to prepare but it's well worth a try.
- 450 gr bucatini or any kind of thick macaroni
- 750 gr beef mince
- 6 tbs olive oil
- 2 onions, coarsely chopped
- parsley, finely chopped
- 1 tbs butter
- 1 cup tomato sauce
- 2 cups grated cheese
- a pinch of cinnamon
- salt and pepper
The Bechamel Sauce
- 4 cups warm milk
- 60 gr butter
- 7 tbs flour
- 2 eggs, lightly beaten
- 1 cup grated cheese
- Heat the olive oil and cook the beef mince over moderate heat, stirring occasionally.
- When the meat is lightly brown, add the onion and the tomato sauce.
- Cook the mixture over low heat till all the liquids have been absorbed.
- Add the parsley, the cinnamon, the cheese, salt and pepper and remove from heat.
- Boil the bucatini al dente and drain. Then add the butter and mix.
- Prepare the bechamel: heat the butter and stir in the flour, gradually pour in the milk stirring constantly, add the eggs and the cheese and stir to make a smooth sauce.
- Add 2 tbs of bechamel to the bucatini and mix.
- In a pyrex dish, spread half the bucatini and evenly cover with the beef mince mixture.
- Lay the remaining bucatini and top with the rest of bechamel. Sprinkle with grated cheese.
- Bake in a moderate oven for about 45 minutes or till golden brown.