My dad and uncle never liked Pastitchio until they found out how time consuming it was. Since then we have simplified the recipe they didn't even know the difference.
Prep Time 45 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 19 X 12 pan
Ingredients
16ozelbow pasta
2lbs.ground beef
1/2cupgrated kefalotiri cheese or parmesan
1/2cupButter
1/2cupolive oil
2clovesgarlicfinely chopped
1/2cupwhite wine
1onionfinely chopped
123.5 ozjar of tomato sauceI use pasta sauce for more flavor
1stick of cinnamon
Salt and petter
½cupbread crumbs
For bechamel sauce:
8tablespoonsof flour
4-5tablespoonsof butter
Salt
4cupsMilk
Instructions
Boil pasta according to package instructions – Remove, drain and mix in half of the melted butter and grated cheese. Set aside. In a saucepan heat the oil and brown the ground beef with the onion and garlic.
Add wine, tomato sauce, cinnamon, salt and pepper. Let simmer until all the liquids are reduced. Remove from heat, add remaining butter and sprinkle in some bread crumbs.
Prepare béchamel sauce: Heat butter is saucepan, add flour and continue to cook, stirring constantly, until the flour turns a very light brown. Remove from heat and start adding milk very slowly stirring constantly. Only when the milk we have added is fully absorbed we add a little bit more. Continue this way until the sauce reaches the desired consistency.
Butter a 9 x 11 baking pan. Sprinkle bottom of pan with some of the bread crumbs, add half the pasta and spread evenly. Add meat layer followed by remaining pasta Pour the béchamel mixture over the pasta and spread evenly. Top off with the cheese, the remaining bread crumbs and butter. Cook in 350 degree oven for 30 minutes or until top turns golden brown.
Notes
Pastitchio can me served as a main dish, appetizer or even side.Gina