Name: Pastitsio
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 yellow onion, chopped -; 3 cloves garlic, finely chopped -; 2 tsp. kosher salt, divided -; 1 1/2 lb. ground beef -; 1/4 c. tomato paste -; 1/2 c. red wine -; 1 (28-oz.) can crushed tomatoes -; 1 1/2 c. low-sodium beef stock -; 1 bay leaf -; 1/2 tsp. ground cinnamon -; 1/4 tsp. ground cloves -; Cooking spray -; 12 oz. bucatini -; 2 tbsp. plus 1 tsp. kosher salt, divided -; 4 oz. feta, crumbled -; 2 large eggs, separated -; 1/2 c. (1 stick) Unsalted butter -; 1/2 c. all-purpose flour -; 3 c. whole milk -; 1/2 tsp. ground nutmeg -; 8 oz. Kefalotyri or Pecorino Romano cheese, finely shredded, divided -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pastitsio

1. 2 tbsp. extra-virgin olive oil -

2. 1 yellow onion, chopped -

3. 3 cloves garlic, finely chopped -

4. 2 tsp. kosher salt, divided -

5. 1 1/2 lb. ground beef -

6. 1/4 c. tomato paste -

7. 1/2 c. red wine -

8. 1 (28-oz.) can crushed tomatoes -

9. 1 1/2 c. low-sodium beef stock -

10. 1 bay leaf -

11. 1/2 tsp. ground cinnamon -

12. 1/4 tsp. ground cloves -

13. Cooking spray -

14. 12 oz. bucatini -

15. 2 tbsp. plus 1 tsp. kosher salt, divided -

16. 4 oz. feta, crumbled -

17. 2 large eggs, separated -

18. 1/2 c. (1 stick) Unsalted butter -

19. 1/2 c. all-purpose flour -

20. 3 c. whole milk -

21. 1/2 tsp. ground nutmeg -

22. 8 oz. Kefalotyri or Pecorino Romano cheese, finely shredded, divided -

How to cook deliciously - Pastitsio

1. Stage

In a large skillet over medium heat, heat oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add beef and cook, stirring to break up large clumps, until browned and just cooked through, 4 to 5 minutes. Drain any excess fat.

2. Stage

Stir in tomato paste and cook, stirring occasionally, until paste is incorporated and beginning to stick to pan, 1 to 2 minutes. Add wine and cook, scraping up any browned bits, until pot is almost dry, 1 to 2 minutes. Stir in tomatoes, stock, bay leaf, cinnamon, cloves, and remaining 1 1/2 teaspoons salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to a thick sauce, about 45 minutes.

3. Stage

Remove from heat. Discard bay leaf and let sauce cool to room temperature.

4. Stage

Make Ahead: Sauce can be made 3 days ahead. Let cool completely, then store in an airtight container and refrigerate.

5. Stage

Preheat oven to 350°. Grease a 13"-by-9" casserole dish with cooking spray.

6. Stage

Bring a large pot of water to a boil over high heat. Add bucatini and 2 tablespoons salt and cook, stirring occasionally, until al dente, 7 to 8 minutes (pasta should still be slightly undercooked in the center).

7. Stage

Drain pasta and transfer to a large bowl. Add feta and 2 egg whites and toss to combine. Arrange pasta mixture in bottom of prepared dish, encouraging strands to lay as straight as possible, and top with meat sauce; set aside.

8. Stage

In a medium pot over medium heat, melt butter. Stir in flour and cook, stirring constantly, until mixture foams, 2 to 3 minutes. Whisk in milk. Increase heat to medium-high and cook, stirring and constantly scraping bottom of pot, until thick and velvety, 2 to 3 minutes more. Remove from heat and add nutmeg, 6 ounces Kefalotyri cheese, and remaining 1 teaspoon salt. Stir until cheese is melted, then whisk in 2 egg yolks.

9. Stage

Spoon béchamel sauce over top of meat sauce; sprinkle with remaining 2 ounces Kefalotyri cheese.

10. Stage

Bake until bubbling around the edges and browned on top, 45 to 55 minutes. Let cool 15 minutes before serving.