Pastitsio

Ingredients

• 500g Macaroni pasta (No. 2)
• 750g Ground beef
• 2 Onions, finely chopped
• 3 Zehen Garlic cloves, minced
• 400g Strained tomatoes
• 100ml Red wine (optional)
• 2 EL Tomato paste
• 1 TL Cinnamon
• 1/2 TL Ground cloves
• 150g Butter
• 150g All-purpose flour
• 1.2 Liter Milk
• 2 Eggs
• 100g Grated Kefalotyri cheese (or Parmesan)
• Salz Salt
• Pfeffer Pepper
• Olivenöl Olive oil

Instructions

1. Cook macaroni according to package directions, drain, and toss with a little butter and cheese to prevent sticking.
2. For the meat sauce: Sauté onions and garlic in olive oil. Add ground beef and cook until crumbly.
3. Stir in tomato paste, red wine (if using), strained tomatoes, cinnamon, and cloves. Simmer until the sauce thickens.
4. For the béchamel sauce: Melt butter, whisk in flour, and cook for 2 minutes. Gradually whisk in milk until a smooth, thick sauce forms. Bring to a simmer.
5. Remove sauce from heat, let cool slightly. Whisk in eggs and half the cheese. Season with salt and pepper.
6. Grease a baking dish. Layer half the macaroni, then the meat sauce, then half the béchamel.
7. Add the remaining macaroni, followed by the remaining béchamel sauce.
8. Sprinkle with the remaining cheese.
9. Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, until golden brown on top.
10. Let rest for 15 minutes before serving.

Nutrition