Greek Pastitsio

1 hr 45 min12 pieces

Layered baked pasta with seasoned ground beef, topped with a creamy béchamel sauce and baked until golden.

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prepPreheat oven to 350°F / 175°C
425 g bucatini pasta	Cook pasta al dente	Drain, dress with oil & Parmesan	Transfer to 9×13 baking dish	Spread meat sauce over pasta	Spread béchamel over meat sauce	Bake 350°F / 175°C, 1 hr until golden	Rest 10 min, cut & serve
kosher salt
Private Reserve Greek extra virgin olive oil (for cooking pasta)
3 tablespoons grated Parmesan
3 tablespoons Private Reserve Greek extra virgin olive oil (for dressing pasta)
3 tablespoons Private Reserve Greek extra virgin olive oil (for the meat sauce)	Sauté onion, add beef & garlic, brown 8–10 min	Add wine, tomatoes, bay leaves, spices & sugar	Boil 5 min, simmer 10–15 min until thick
1 large yellow onion, chopped
680 g lean ground beef
3 garlic cloves, peeled and chopped
kosher salt
120 ml red wine
800 g canned crushed tomatoes
2 bay leaves
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch granulated sugar
1/3 cup + 100 ml Private Reserve Greek extra virgin olive oil (for the béchamel)	Make béchamel: toast flour in oil, whisk in milk	Temper eggs, whisk into béchamel, boil 2 min
85 g all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
960 ml 2% milk, warmed
2 large eggs

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