Pastitsio (Edit recipe)

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I was so lucky growing up that I had hardworking greek women in my life that not only cared for me, but cooked me amazing delicious food. This is by far one of my favourite things to eat and I look forward to indulging during special occasions. Its a labour of love, but very rewarding.

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PREP TIME

45 minutes

COOK TIME

50 minutes

INGREDIENTS

23

Serves: 8

Ingredients

1 lb Ground Beef, Traditionally made with LAMB
3 whole Onion
4 cloves Garlic, minced
800 ml Tomato Passata (Uncooked Tomato Puree), or Crushed Tomatoes
0.5 tsp Cinnamon, Ground
0.5 tsp Cloves, Ground
0.25 tsp Black Pepper
1 tsp Salt
2 whole Organic Bay Leaves - Primal Palate
1 whole Carrots
0.5 cup Butter, Salted, 1 Stick
0.25 cup All Purpose Flour
2.5 cups Milk
0.25 tsp Nutmeg, Ground
0.25 tsp Cloves, Ground
1 tsp Salt
2 whole Egg Yolk
1 cup Parmesan Cheese, or slightly less
550 grams Bucatini Pasta, 1 package 550-650grams
2 Tbsp Extra Virgin Olive Oil
2 whole Egg Whites
0.5 cup Feta Cheese
0.5 cup Parmesan Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

TIP: HAVE ALL INGREDIENTS READY PRIOR TO COOKING. THIS WILL MAKE COOKING MORE EFFICIENT. (MISE EN PLACE).
In a pot, add your meat of choice (I use Beef, but Lamb is Traditional).
Break meat up, then cook for 3 mins on medium-low heat.
Add your onions, Cinnamon, Cloves and Black pepper and let those spice bloom for about 2-3 mins.
Add your salt, then your garlic.
Saute for another 2-3 mins.
Add your Passata (or crushed tomatoes), then water.
Add your carrot and bayleaves.
Bring to a boil, then reduce to low heat.
Let that simmer for 30-40 mins keep lid slightly propped open.
Pre-heat oven to 375F, then work on your béchamel.
In another sauce pan on medium-low heat, add 1 stick of butter and your flour.
Saute until it clumps up.
Add your milk and vigorously mix with a whisk.
Add your spices and make sure to keep whisking until thickened.
This could take about 10-12 mins.
In another pot, bring your water to a boil, add salt, then your Bucatini.
Boil until al-dente.
Taste test Bucatini - it should be slightly undercooked.
I usually boil mine for about 6-8 mins, but some pastas brands vary depending on where they are from or how they are made.
In your baking dish, add your al-dente bucatini, olive oil, egg whites, feta and parmesan.
Toss that in your dish, but also try to keep them elongated in your dish.
Add your tomato meat sauce and spread until covered.
Give your bechemal a good whisk, then pour all over to cover sauce.
Cover, then place in the oven for 30-40 mins, remove foil/parchment, then broil on HIGH for 5-7 mins - keep a close -eye on it.
Let it cool for 10-15 mins.
Serve and enjoy!
SERVING SIZE: 6-8

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	808
Fat:	35 g
Carbohydrates:	81 g
Protein:	43 g
Cholesterol:	157 g
Sodium:	1200 mg
Fiber:	8 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.