Authentic Greek Pasticcio

• Meat

  • 1000 g Veal, ground

• Produce

  • 2 Bay leaves
  • 1 Onion, red or white large

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 500 g Tomato passata ((uncooked and strained tomato puree
  • 1 tbsp Tomato paste

• Pasta & Grains

  • 750 g Pasta

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 Black pepper
  • 8 tbsp Flour
  • 1 tsp Nutmeg, ground
  • 1 Nutmeg, grated
  • 1 Pepper
  • 2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 125 g Butter
  • 2 liter Milk

• Liquids

  • 100 ml Water
  • 1 Water, salted

• Other

  • 50 g Kefalotyri (cheese grated (or Romano Pecorino or Manchego (see notes

Found on belgianfoodie.com

Description

Directions

• Pour olive oil and butter into a hot pan over a high heat
• Add chopped onion and continue to cook about 5 minutes until the onions are translucent.
• Add ground veal or beef meat and cook about 5 minutes until brown all over.
• Add nutmeg bay leaves, allspice, salt and pepper and continue to cook one minute.
• Add the tomato paste and tomato passata. Continue to cook a few minutes.
• Add water, mix and reduce heat to low. Continue to cook covered about 5 to 10 minutes until you have a thick sauce consistency.
• Fill two-thirds (2/3) of a pot with water. Add olive oil and salt. Bring to a boil.
• Add the Pasticcio pasta or lasagna pasta. Cook about 3 to 4 minutes less than time indicated on the pasta package. The pasta will still be a bit firm, as it will cook further in the oven.
• Strain the pasta.
• Add a little butter so the pasta doesnt stick to each other. Put aside.
• In a pot, mix with a whisk the milk, flour, butter, eggs, salt, pepper, and nutmeg. All ingredients should be cold or at room temperature. Make sure to stir frequently to prevent lumps.
• Put the pot over a medium heat on the stove. Continue heating and stirring until you see small bubbles on top.
• Reduce heat and continue stirring until you reach a sauce consistency (like pancake batter). Remember, the sauce will probably thicken a little more when baking in the dish.
• Remove from heat. Add the cheese and mix.
• Preheat oven to 200°C (390°F). Butter lightly a baking dish.
• Add half of the pasta on the bottom of the baking dish. Sprinkle a couple pinches of grated cheese.
• Add all the meat sauce on top of the pasta. Sprinkle a couple pinches of grated cheese.
• Add the remaining half of the pasta on top. Sprinkle a couple pinches of grated cheese.
• Pour all the improved béchamel sauce on top. Make sure everything is covered with the sauce.
• Put baking dish into the oven. Bake for 20 to 25 minutes, or until lightly brown on top.
• Serve and enjoy!

Nutrition