Greek pasta bake (pastitsio)

Pastitsio Source: Getty Images

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Pastitsio is the Greek version of a pasta bake and it has become an extremely popular dish. Greek restaurants around the world include it in their menu and there are also a multitude of versions. Angela Nicolettou shares with us her recipe and also the secret for a successful pastitsio.

Pastitsio (Greek pasta bake)

Ingredients

Meat Sauce

1kg beef mince

¼ cup extra virgin olive oil

1 onion, diced

2 cloves garlic, crushed

½ cup red wine

2 cans diced tomatoes

1 cinnamon stick

8 whole allspice berries, or 1 tsp ground allspice

6 cloves, or ½ tsp ground cloves

2 bay leaves

Béchamel sauce

100g butter

100g flour

1 lt milk

2 eggs, lightly beaten

100g grated kefalotyri or parmesan

1 pkt thick and hollow spaghetti or penne

Nutmeg

Beef with quince

In a heavy based saucepan, add oil and cook onion till just soft. Add the mince and cook till browned, making sure you break it up with a wooden spoon as it cooks. Add the garlic and mix. Add the wine and with a wooden spoon or spatula scrape off any caramelised bits at the bottom of the saucepan. Add the tomatoes, cinnamon, allspice, cloves, bay leaves and season with salt and pepper. Add 2 cups of hot water and simmer for 45 minutes to an hour, stirring from time to time. When ready, check seasoning and adjust.

Béchamel sauce

In a small heavy based saucepan, melt the butter and add the flour, stirring constantly until the mixture just begins to brown. While continuing to stir, slowly add the milk. Keep mixing until the béchamel begins to bubble and thicken. Remove from the heat and mix through the grated cheese and the eggs until smooth.

Slow roast goat

Pasta layer

Bring a large saucepan of salted water to the boil and cook the pasta until just cooked. Strain and return to the saucepan. Add about 1 cup of the béchamel to the pasta and mix through.

Assembly

Heat oven to 180C.

Take a lasagne dish and place half the pasta on the bottom and add the meat sauce (removing the visible spices and bay leaves) then the remaining pasta. Finally add a layer of the béchamel sauce. Grate some fresh nutmeg all over and bake for 30 minutes or until golden. Rest for at least 20min before cutting and serving.