Pastitsio¶

Servings: 8 to 10

Ingredients¶

• 2 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 pounds ground beef or lamb (or a mixture)
• 1 8-ounce can unseasoned tomato sauce
• 1 6-ounce can tomato paste
• 1 cup water
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• Pinch sugar, or to taste
• Salt and freshly ground black pepper
• 1 pound tube-shaped pasta, such as penne
• For sauce:
• 3 tablespoons butter
• 1/4 cup unbleached all-purpose flour
• 3 1/2 cups milk
• 3 eggs, beaten
• Freshly grated nutmeg
• 1 1/2 cup freshly grated Parmesan

Instructions¶

1. Begin heating a large pot of salted water for the pasta.
2. Heat the oil in large skillet over medium-high heat. Saute the onions in the oil until limp, about 3 minutes. Add the meat and saute until browned, 8 to 10 minutes, crumbling the meat as it cooks.
3. Stir in the tomato sauce and paste, water, cinnamon and oregano. Season to taste with salt, pepper and sugar. Bring to a boil, then reduce the heat and simmer. Cook the pasta in the boiling water until just al dente. Drain.
4. To make the white sauce: Melt the butter over medium heat in a small saucepan. Stir in the flour to make a smooth paste. Cook for about 1 minute. Stir in the milk, a little at a time, until the milk has been added and the sauce is smooth. Cook, stirring constantly, until the sauce is thick and smooth.
5. Beat the eggs in a small bowl. Add 1/2 cup of the hot white sauce, 1 tablespoon at a time, to warm the eggs. Stir the warmed egg mixture into the white sauce and remove from the heat. Season to taste with salt, pepper and a grating of fresh nutmeg.
6. Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch pan.
7. To assemble the Casserole: layer half the pasta in the baking pan. Top with half the sauce, then half the Parmesan. Layer the remaining pasta, sauce and cheese on top. Pour the white sauce over all.
8. Bake uncovered for about 40 minutes, or until hot and lightly browned. Let stand for 10 minutes before serving.