Traditional Greek Pasticcio

Greek Pasticcio recipe
Ingredients: 
  • For the minced meat

  • 750 g. minced beef meat

  • 2 onions, chopped

  • 1 garlic clove, chopped

  • 24 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 the pasta for 10 min.

For pasticcio

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

Put the minced meat over the pasta and in the same way spread over the rest of the sauce.

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

Bon appetite! Kali Orexi!