Pastitsio Bake

Instructions

1. Step 1

   Heat the oven to 180°C. Grease the baking dish with 2 ½ tsp (12 gr) of the butter.

   Ingredients used: 12.0 gr Butter

   Cookware: baking dish, oven

2. Step 2

   Heat the olive oil in a large frying pan over medium heat. Add the onions and cook until soft and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 2.0 piece Onion

   Cookware: Large frying pan, wooden spoon

3. Step 3

   Add the garlic and ground beef. Break up the meat and cook until evenly browned with no visible pink areas.

   Timer: 8 min (fixed)

   Ingredients used: 12.0 gr Garlic, 700.0 gr Ground Beef

   Cookware: Large frying pan, wooden spoon

4. Step 4

   Stir in the tomato paste, cinnamon, allspice, ¾ tsp (5 gr) of the salt, and of the ground black pepper. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Allspice, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cinnamon, 5.0 gr Salt, 30.0 gr Tomato Paste

   Cookware: Large frying pan, wooden spoon

5. Step 5

   Add the crushed tomato, red wine, and bay leaf. Bring to a gentle simmer over medium heat, then cook over low heat until thick; remove the bay leaf.

   Timer: 25 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 800.0 gr crushed tomatoes, 120.0 ml Dry Red Wine

   Cookware: Large frying pan, wooden spoon

6. Step 6

   Bring a large pot of water to a boil and add ¾ tsp (5 gr) of the salt. Cook the pasta for 2 minutes less than its package directions, then drain thoroughly.

   Timer: 10 min (fixed)

   Ingredients used: 450.0 gr Pasta, 5.0 gr Salt

   Cookware: colander, large pot

7. Step 7

   Return the drained pasta to the pot and toss it with 50 gr of the kefalotyri cheese.

   Ingredients used: 50.0 gr Kefalotyri Cheese

   Cookware: large pot, wooden spoon

8. Step 8

   Melt the remaining 6 ¾ tbsp (100 gr) butter in a medium saucepan over medium heat. Whisk in the flour and cook until smooth and lightly foaming.

   Timer: 2 min (fixed)

   Ingredients used: 90.0 gr All-Purpose Flour, 100.0 gr Butter

   Cookware: medium saucepan, whisk

9. Step 9

   Gradually whisk in the milk. Continue cooking over medium heat, whisking frequently, until the béchamel is smooth and thick enough to coat the whisk.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Whole Milk

   Cookware: medium saucepan, whisk

10. Step 10

    Remove the béchamel from the heat. Whisk in the nutmeg, the remaining ⅝ tsp (4 gr) salt, the remaining black pepper, and 40 gr of the kefalotyri cheese.

    Ingredients used: 1.0 gr Ground Black Pepper, 1.0 gr Ground Nutmeg, 40.0 gr Kefalotyri Cheese, 4.0 gr Salt

    Cookware: medium saucepan, whisk

11. Step 11

    Whisk the egg yolks in a mixing bowl. Gradually whisk in a small ladleful of hot béchamel, then whisk the tempered yolk mixture back into the saucepan.

    Ingredients used: 2.0 piece Egg Yolk

    Cookware: medium saucepan, mixing bowl, whisk

12. Step 12

    Spread half of the prepared pasta in the baking dish. Cover it evenly with the meat sauce, then add the remaining prepared pasta.

    Cookware: baking dish, wooden spoon

13. Step 13

    Spread the béchamel evenly over the pasta and sprinkle with the remaining 30 gr kefalotyri cheese.

    Ingredients used: 30.0 gr Kefalotyri Cheese

    Cookware: baking dish

14. Step 14

    Bake at 180°C until the top is deeply golden and the center reaches at least 74°C.

    Timer: 45 min (fixed)

    Cookware: baking dish, instant-read thermometer, oven

15. Step 15

    Rest the pastitsio before cutting it into 8 portions and serving.

    Timer: 20 min (fixed)

    Cookware: baking dish