Pastitsio (Greek Baked Pasta)

As seen on Twin Cities Live Channel 5!  1/30/2020

Ingredients

Meat Sauce

¼ cup olive oil, divided

1 ½ lbs. ground beef

1 large onion, diced

3 cloves garlic, chopped

2 bay leaves

1 teaspoon thyme

1 tablespoon parsley

½ cup dry red wine (non-alcohol version: mix ¼ cup beef broth and ¼ cup red wine vinegar)

28-ounce can plum tomatoes with juice

2 Tbsp. tomato paste

1 cup water, optional to adjust thickness of sauce

½ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon allspice ground

Kosher salt

Freshly cracked black pepper, to taste

Pasta

1 lb uncooked macaroni (or bucatini pasta)

2 tablespoons Kosher salt

1 tablespoon olive oil for brushing the pan

2 eggs, lightly beaten

Fresh thyme and parsley

Béchamel

½ cup butter

½ cup + 2 tbsp. flour

4 ½ cups whole milk

1 teaspoon Kosher salt

1 teaspoon freshly cracked black pepper

½ teaspoon nutmeg (freshly grated preferred)

½ cup freshly grated Parmesan, divided

½ cup freshly grated Gruyere cheese

3 egg yolks, lightly beaten

Method

1. Oil a 9×13 baking dish and set aside.
2. MEAT: In a large skillet, heat ½ the olive oil on medium high heat.
3. Add the beef and cook for 15 minutes or until meat is well browned.
4. Add the onion and sweat until soft, about 3 to 4 minutes.
5. Add the garlic and stir to blend.
6. Deglaze the pan with the red wine or beef broth mixture and add the herbs, spices, tomatoes and paste.
7. Bring to a boil. Reduce heat to low and simmer, covered, 40 to 45 minutes or until sauce is thickened. Adjust with a bit of water, if too thick. Check seasoning. Once done, remove from heat and set aside (reserve) ½ cup sauce for the pasta.
8. PASTA: Add the pasta to a pot full of salted water.
9. Boil 2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.
10. Brush a baking pan with olive oil.
11. When the pasta is ready, drain and add the 2 eggs, lightly beaten, thyme and parsley.
12. Season to taste with salt and pepper and set aside until the meat sauce is done and then add the ½ cup reserved meat sauce to the pasta, mix and pour into the prepared baking dish. Set aside.
13. BECHAMEL: Meanwhile, melt butter in a large heavy-bottomed pot on medium heat.
14. Add the flour and whisk to combine. Cook for 1-2 minutes or until smooth. Remove pot from heat and add cold milk in very small batches whisking each time until smooth.
15. Return to heat and whisk constantly on medium heat until mixture boils and thickens, about 4 to 5 minutes.
16. Season the béchamel with salt, pepper and nutmeg. Remove from heat and stir in grated cheese.
17. Temper the yolks by adding a bit of the hot béchamel into bowl and whisking thoroughly.
18. Gradually add this mixture into béchamel, stirring briskly to prevent curdling.
19. Ladle the remaining meat sauce over the pasta in the prepared baking dish, making an even layer on top of pasta.
20. Pour the béchamel over the pasta and cover evenly.
21. Bake until golden brown and set, about 45- 50 minutes.
22. Let stand about 45 minutes before serving.

Enjoy!