Traditional Greek Pasticcio

Greek Pasticcio recipe
Ingredients: 
  • For the minced meat

  • 750 g. minced beef meat

  • 2 onions, chopped

  • 1 garlic clove, chopped

  • 2 beef broth cubes

  • 1 can chopped tomatoes (400g)

  • 2 tablespoons tomato paste

  • 1 tablespoon sugar

  • 100ml red wine

  • 1 teaspoon cinnamon

  • 2 tablespoon Korvel Extra Virgin Olive Oil

  • 2 bay leaves

  • 1/2 bunch parsley and thyme to the minced meat

  • For the Béchamel sauce

  • 100 g grated Greek Graviera cheese

  • 1lt milk

  • 100g butter

  • 2 egg yolks

  • 100g flour

  • ½ teaspoon nutmeg

  • salt and pepper

  • For the pasta

  • 300g pasta (Lasagna)

  • 2 eggs

  • 30 ml Korvel Extra Virgin Olive oil

Cooking time: 
60 min
Portions: 
9
The complexity of a recipe: 
middle
Cooking method: 

For the minced meat

In a frying pan over high heat, prepare some sauté onions in 2 tbsp Korvel Extra Virgin olive oil, 1 tbsp sugar and fresh chopped thyme.

After 3 minutes, add the garlic and continue to sauté. Then, add the tomato paste and sauté for at least two minutes.

Add and crumble the minced meat for 4-5 minutes. Add the wine and let the alcohol evaporate completely.

Add the chopped tomatoes, cinnamon, the beef cubes and 2 bay leaves. Cook over low heat for 10-20 minutes.

Once our minced meat is ready, remove bay leaves from inside and set aside.

For the Béchamel sauce

Heat the butter in a saucepan over medium heat and when it is melted, add 100 g flour and mix well with a hand whisk for several minutes.

Add 1lt of milk in several stages and stir each time with a whisk.

Pull from fire, add salt, pepper, nutmeg, 100g grated Greek Graviera cheese and stir.

Finally, add the 3 egg yolks and mix again.

For the pasta

Boil pasta following package's instructions

For pasticcio

In the minced meat, add 1 tablespoon béchamel sauce and mix well.

In a baking pan, add 1st layer of the pasta and put the béchamel sauce on top.

Bake in preheated oven at 180oC for 40 minutes or until your béchamel sauce gets a nice color.

Bon appetite! Kali Orexi!