47 lines
1.5 KiB
Markdown
47 lines
1.5 KiB
Markdown
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---
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title: Pastítsio
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tags: ['greek', 'mediterranean', 'pasta', 'supper']
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date: 2022-06-17
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author: 'prox'
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---
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- ⏲️ Prep time: 15 min
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- 🍳 Cook time: 50 min
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- 🍽️ Servings: 6-8
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## Ingredients
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### Pasta layer
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- 600g penne rigate
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- salted water
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### Meat layer
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- 1 large onion, finely diced
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- 700g lean ground beef
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- .5 TB ground allspice
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- .5 TB ground cinnamon
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- .25 TSP ground clove (optional)
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- 340g tomato paste
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### Béchamel layer
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- 226g butter
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- 226g flour
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- 1L cold milk
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- 237ml chicken stock
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- freshly grated nutmeg (optional)
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- grated cheese (optional)
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## Directions
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1. Preheat oven to 190°C
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2. In a large pot of salted water, cook the pasta per package directions. Drain and set aside.
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3. Cook onion in a bit of oil until soft. Add meat and cook until browned, breaking meat into small pieces.
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4. Drain any excess grease and add spices. Stir together and cook ~30 seconds.
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5. Mix tomato paste with enough water to create a viscous tomato sauce. Add sauce to meat and simmer 2-3 minutes before setting aside.
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6. In a saucepan melt the butter and add the flour. Cook 2-3 mins until no longer starchy, whisking frequently. Add milk gradually and whisk continuously. Add stock and cook until sauce is thickened. Add nutmeg and season to taste.
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7. Add thin béchamel layer to bottom of casserole dish and assemble as follows: half pasta, all the meat sauce, 2nd half of pasta, rest of béchamel and cheese.
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8. Bake covered for 45 minutes, removing lid last 5-10 minutes to brown top. Let cool 15 minutes.
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