Name: Pastitsio
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 2 lb (900 g) medium-lean ground beef; 2 tbsp (30 ml) olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 tbsp (15 ml) tomato paste; ½ tsp ground allspice; ½ tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp ground nutmeg; ½ cup (125 ml) red wine; 1 can (14 oz/398 ml) crushed tomatoes; ½ cup (125 ml) chicken broth; ½ cup (115 g) unsalted butter; ¾ cup (115 g) unbleached all-purpose flour; 4 cups (1 litre) milk; 1 pinch ground nutmeg; 1 cup (70 g) fresh Pecorino cheese, finely grated (see note); 3 egg yolks; 1 lb (450 g) long macaroni or bucatini (see note); 3 egg whites, lightly beaten; ½ cup (35 g) fresh Pecorino cheese, finely grated

Note from Ricardo

Authentic pastitsio recipes use sheep’s milk cheese such as kasseri, kefalotyri or mizithra. Fresh Pecorino cheese is a more common alternative.

Traditionally, the pastitsio is made with long tubular pasta made expressly for this dish. This type of pasta is available in some specialty shops under the brand name Misko.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Pastitsio

Categories

Ingredients

Meat Sauce

Béchamel

Pastitsio

Preparation

Meat Sauce

Béchamel

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Silicone Whisk