Traditional Greek Pasticcio

Traditional Greek Pasticcio

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

For the minced meat:
– 750 g. minced beef meat
– 2 onions, chopped
– 400g chopped tomatoes
– 2 tablespoons tomato paste
– 1 garlic clove, chopped
– 2 beef broth cubes
– 1 tablespoon sugar
– 1 teaspoon cinnamon
– 100ml red wine
– 2 tablespoons Korvel Extra Virgin Olive Oil
– ½ bunch parsley and thyme
– 2 bay leaves

For the Sauce:
– 1lt milk
– 100 g grated Greek Graviera cheese
– 100g flour
– 2 egg yolks
– 100g butter
– ½ teaspoon nutmeg
– salt, pepper

For the pasta:
– 300g pasta

Cooking method: 
For the minced meat:
In a frying pan over high heat, prepare some sauté onions in Korvel Extra Virgin olive oil, 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 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, 20g grated Greek Graviera cheese and stir.

Finally, add the egg yolks and mix again.

For the pasta:
Boil pasta following package’s instructions

For the pasticcio:
In the minced meat, add 1 tablespoon of Sauce and mix well.

In a baking pan, add 1st layer of the pasta and put the Sauce on top. Then spread all the minced meat over the 1st pasta layer and top it with another layer of pasta. Pour out the rest of the sauce and sprinkle with cheese.

Bake in preheated oven at 180°C for 40 minutes or until your Sauce gets a nice color.

Bon appetite! Kali Orexi!