mediterraneanClassic Greek Pastitsio
Neat layers of tubular pasta, cinnamon-scented beef sauce and a thick cloud of baked béchamel that slices cleanly after resting.
- Prep:
- 25 minutes
- Cook:
- 1 hour and 45 minutes
- Waiting:
- 30 minutes (resting before cutting, 30 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Meat sauce
40 minutesMedium heatBrown the beef in the olive oil over medium-high heat for 10 minutes. Add the chopped onion for 5 minutes, then the grated tomato, cinnamon, bay leaves and a little salt, and simmer for 25 minutes until almost dry. Remove the bay leaves and let it cool.
Success cueAlmost no liquid when you tilt the pan.
- 02
Pasta
12 minutesHigh heatBoil the bucatini in salted water until 2 minutes short of al dente and drain. Separate the eggs and mix the pasta with the whites and a third of the grated cheese.
Success cueEvery strand is coated.
- 03
Bechamel
17 minutesMedium heatMelt the butter over medium heat, add the flour and stir for 2 minutes. Whisk in the warm milk little by little and simmer for 8 minutes until thick. Cool for 5 minutes, then whisk in the yolks and the rest of the cheese.
Success cueThick enough to coat a spoon heavily.
Watch outAdding the yolks to boiling sauce scrambles them.
- 04
Layering
10 minutesHeat the oven to 180°C. Lay the pasta in a lightly oiled 23 × 33 cm dish, all facing the same way, spread the meat sauce evenly, then pour over the bechamel.
Success cueThree even layers.
- 05
Baking
48 minutesOven heatBake for 45 to 50 minutes.
Success cueThe top is golden and the center no longer ripples when shaken.
- 06
Resting
30 minutesLeave for at least 30 minutes before cutting.
Success cueEach slice shows three clear layers.
Cooking tips
Aligning the pasta in one direction creates the characteristic clean striped slice.
- • Keep the meat sauce nearly dry
- • Cool béchamel briefly before adding yolks
Potential allergens
Milk, Egg, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
You May Also Love
