If you’ve never heard of this dish, pronounced “pa-steet-see-oh,” don’t let that deter you from trying it. Filled with fragrant spiced ground beef and a rich, eggy cheese sauce, Pastitsio is Greece’s version of lasagna, and it’s comfort food to the max.
Pastitsio
Makes 8 servings
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 tablespoon tomato paste
- 2 pounds lean ground beef
- ½ cup red wine
- 1 (28-ounce) can crushed tomatoes
- 3½ teaspoons kosher salt, divided
- 2 teaspoons chopped fresh oregano
- 1 bay leaf
- ½ teaspoon ground nutmeg, divided
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- ½ cup unsalted butter
- 2 teaspoons grated garlic
- ⅔ cup all-purpose flour
- 5 cups whole milk, warmed
- 2 cups grated Pecorino Romano cheese, divided
- 2 large eggs, separated and room temperature
- 1 (16-ounce) package bucatini pasta, cooked according to package directions
- Garnish: fresh oregano
Instructions
- In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring frequently, until onion is just soft, 5 to 7 minutes. Stir in minced garlic and tomato paste; cook, stirring frequently, until tomato paste is browned, 1 to 2 minutes. Add beef; cook, stirring frequently, until beef is browned and crumbly, about 5 minutes. Stir in wine; cook until liquid is reduced by half, 3 to 4 minutes. Stir in tomatoes, 1½ teaspoons salt, oregano, bay leaf, ¼ teaspoon nutmeg, cinnamon, red pepper, and black pepper. Reduce heat to medium; simmer, stirring occasionally, for 15 minutes. Remove from heat.
- Preheat oven to 375°. Spray a 13x9-inch cast-iron baking pan with cooking spray. Place pan on a large rimmed baking sheet.
- In a medium enamel-coated cast-iron Dutch oven, melt butter over medium heat. Stir in grated garlic; cook for 2 minutes. Whisk in flour, remaining 2 teaspoons salt, and remaining ¼ teaspoon nutmeg until smooth; cook, whisking frequently, for 3 to 4 minutes. Gradually whisk in warm milk until smooth; bring to a boil, whisking frequently. Reduce heat, and simmer, whisking frequently, until sauce is thick enough to coat the back of a spoon, 15 to 20 minutes.
- Remove from heat, and whisk in 1 cup cheese until smooth. Let sauce cool, whisking occasionally, for 10 minutes. Gradually whisk in egg yolks until well combined.
- In a large bowl, stir together cooked pasta, egg whites, ½ cup cheese, and ½ cup cheese sauce. Stir ½ cup cheese sauce into meat sauce.
- Spread ½ cup cheese sauce into bottom of prepared pan. Add half of pasta mixture to pan, loosely straightening noodles into long strands. Spread beef mixture onto pasta. Top with remaining pasta, straightening noodles into strands. Spread cheese sauce onto pasta. Sprinkle with remaining ½ cup cheese.
- Bake until top is lightly browned, 35 to 40 minutes. Let stand for 15 minutes before serving. Garnish with oregano, if desired.
