Ina Garten’s Pastitsio



Tomato Meat Sauce:

3 tablespoons good olive oil

1 cup chopped yellow onion (1 medium)

1 pound lean ground beef or lamb

1/2 cup dry red wine or beef stock

3 garlic cloves minced

1 teaspoon ground cinnamon

1 teaspoon dried oregano

1 teaspoon fresh thyme leaves

Pinch of cayenne pepper

1 can (28 ounces) crushed tomatoes

salt and freshly ground black pepper


Bechamel:


1 1/2 cups whole milk

1 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter

1/4 cup all-purpose flour

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

1 1/2 cups freshly grated Parmesan or Kasseri cheese

2 extra-large eggs, beaten

2/3 cup Greek-style yogurt, such as Fage Total

3/4 pound penne 

  • For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the meat, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
  • Preheat the oven to 350 degrees F.
  • For the bechamel, in a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Slowly whisk in milk and cream into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
  • Meanwhile, cook the pasta in a large pot of boiling water until al dente. Drain and set aside.
  • Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

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