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Spiced Beef Pastitsio (Greek Baked Pasta)

Name: Spiced Beef Pastitsio (Greek Baked Pasta)
Total time: 4 h 56 min
Yield: Serves 6 to 8
Cuisine: Greek
Ingredients: 60 ml extra-virgin olive oil, Greek if possible; 1 large red onion, finely chopped; 2 cloves garlic, finely chopped; 1000 g ground beef chuck; 1 tsp ground nutmeg; 1 tsp ground cinnamon, plus more for dusting the top; 1 tsp tomato paste, heaped; 570 g very ripe tomatoes, halved and grated, skins discarded; 80 ml dry white wine such as Savatiano or pinot grigio; 450 g bucatini; 30 ml extra-virgin olive oil, to toss the drained pasta; 1900 ml whole milk, sheep's milk if available; 85 g fine semolina; 170 g unsalted butter, half (85 g) chilled and cubed for the béchamel; half at room temperature for the pan and the pasta; 900 g Greek kefalotyri cheese, finely grated (about 8 cups); 225 g for the béchamel, 110 g for the pasta, the rest for layering; 8 large eggs, 6 for the béchamel, 2 for the pasta; salt and freshly ground black pepper, to taste

A rich variation on pastitsio from the Attica village of Spata: cinnamon-and-nutmeg beef sauce, cheese-bound bucatini and a thick semolina béchamel, baked until set and rested. Traditionally served at weddings before the main course.

YieldServes 6 to 8
Hands-on2 h
Total4 h 56 min
Difficulty

Ingredients

Meat sauce

60 mlextra-virgin olive oil, Greek if possible
1large red onion, finely chopped
2 clovesgarlic, finely chopped
1000 gground beef chuck
1 tspground nutmeg
1 tspground cinnamon, plus more for dusting the top
1 tsptomato paste, heaped
570 gvery ripe tomatoes, halved and grated, skins discarded
80 mldry white wine such as Savatiano or pinot grigio

Pasta

450 gbucatini
30 mlextra-virgin olive oil, to toss the drained pasta

Béchamel

1900 mlwhole milk, sheep's milk if available
85 gfine semolina

170 gunsalted butter, half (85 g) chilled and cubed for the béchamel; half at room temperature for the pan and the pasta
900 gGreek kefalotyri cheese, finely grated (about 8 cups); 225 g for the béchamel, 110 g for the pasta, the rest for layering
8large eggs, 6 for the béchamel, 2 for the pasta
to tastesalt and freshly ground black pepper

Diet

Mediterranean

Contains

Gluten
Dairy
Egg
Sulfites
Goat, sheep, buffalo or camel milk
Birds' eggs (any)
Wheat
Olive
Grapes
Nightshades (any)
Tomato
Onion family (any)
Onion
Garlic
Black and white pepper
Cinnamon
Nutmeg
All mammal meat (alpha-gal)
Beef and veal
Histamine (aged and fermented foods)
Tyramine
Lactose
FODMAPs (any)
Alcohol

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Aromatic spice

Texture

Creamy

Equipment

Oven
Stovetop

Season

Fall
Winter

Occasion

Weekend project
Entertaining
Holiday

Effort

Over 90 min active
Over 3 hours total
Difficulty 3
Make-ahead friendly
Leftovers-friendly

Nutrition

Calories: high
Protein: high
Carbs: high
Fat: high
Fiber: moderate
Sodium: high

Budget

Budget: high

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Method

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