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+---
+title: Pastítsio
+tags: ['greek', 'mediterranean', 'pasta', 'supper']
+date: 2022-06-17
+author: 'prox'
+---
+
+- ⏲️  Prep time: 15 min
+- 🍳 Cook time: 50 min
+- 🍽️ Servings: 6-8
+
+## Ingredients
+
+### Pasta layer
+
+- 600g penne rigate
+- salted water
+
+### Meat layer
+
+- 1 large onion, finely diced
+- 700g lean ground beef
+- .5 TB ground allspice
+- .5 TB ground cinnamon
+- .25 TSP ground clove (optional)
+- 340g tomato paste
+
+### Béchamel layer
+
+- 226g butter
+- 226g flour
+- 1L cold milk
+- 237ml chicken stock
+- freshly grated nutmeg (optional)
+- grated cheese (optional)
+
+## Directions
+
+1. Preheat oven to 190°C
+2. In a large pot of salted water, cook the pasta per package directions. Drain and set aside.
+3. Cook onion in a bit of oil until soft. Add meat and cook until browned, breaking meat into small pieces.
+4. Drain any excess grease and add spices. Stir together and cook ~30 seconds.
+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.
+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.
+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.
+8. Bake covered for 45 minutes, removing lid last 5-10 minutes to brown top.  Let cool 15 minutes.