Pastitsio with Beef Ragu

Instructions

1. Step 1

   Heat the oven to 180°C. Brush the baking dish with 1 tsp (5 ml) olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: baking dish

2. Step 2

   Heat the remaining 1 ¾ tbsp (25 ml) olive oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 25.0 ml Olive Oil, 200.0 gr Onion

   Cookware: skillet, wooden spoon

3. Step 3

   Add the beef and cook over medium-high heat, breaking it into small pieces, until browned.

   Timer: 8 min (fixed)

   Ingredients used: 700.0 gr Ground Beef

   Cookware: skillet, wooden spoon

4. Step 4

   Stir in the garlic and tomato paste. Cook over medium heat until the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 40.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

5. Step 5

   Pour in the red wine and simmer over medium heat, scraping up the browned residue, until reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 ml Red Wine

   Cookware: skillet, wooden spoon

6. Step 6

   Add the tomato, oregano, cinnamon, sugar, ⅝ tsp (4 gr) salt, and ⅜ tsp (1 gr) black pepper. Simmer over low heat until the ragu is thick, stirring occasionally.

   Timer: 30 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 2.0 gr Ground Cinnamon, 4.0 gr Salt, 5.0 gr Sugar, 400.0 gr Tomato

   Cookware: skillet, wooden spoon

7. Step 7

   Meanwhile, boil the pasta in a large pot of water with ⅞ tsp (5 gr) salt until just firmer than al dente. Drain thoroughly.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Pasta, 5.0 gr Salt

   Cookware: colander, pot

8. Step 8

   Return the drained pasta to the pot and toss with 2 ¾ tsp (14 gr) butter and 60 gr kefalotyri cheese.

   Timer: 2 min (fixed)

   Ingredients used: 14.0 gr Butter, 60.0 gr Kefalotyri Cheese

   Cookware: pot, wooden spoon

9. Step 9

   Melt the remaining 4 ½ tbsp (70 gr) butter in the saucepan over medium heat. Whisk in the flour and cook until smooth and lightly aromatic.

   Timer: 2 min (fixed)

   Ingredients used: 70.0 gr Butter, 75.0 gr Wheat Flour

   Cookware: saucepan, whisk

10. Step 10

    Gradually whisk in the milk. Cook over medium heat, whisking frequently, until the béchamel is thick, then season with the remaining ½ tsp (3 gr) salt, ⅜ tsp black pepper, and the nutmeg.

    Timer: 8 min (fixed)

    Ingredients used: 1.0 gr Black Pepper, 1.0 gr Ground Nutmeg, 3.0 gr Salt, 750.0 ml Whole Milk

    Cookware: saucepan, whisk

11. Step 11

    Remove the béchamel from the heat. Whisk a small amount of the hot sauce into the beaten eggs, then whisk the tempered eggs and 60 gr kefalotyri cheese back into the saucepan.

    Timer: 2 min (fixed)

    Ingredients used: 2.0 piece Egg, 60.0 gr Kefalotyri Cheese

    Cookware: mixing bowl, saucepan, whisk

12. Step 12

    Spread the pasta evenly in the prepared baking dish. Cover it with the beef ragu, then spread the béchamel over the surface.

    Timer: 5 min (fixed)

    Cookware: baking dish

13. Step 13

    Scatter the remaining 60 gr kefalotyri cheese over the béchamel. Bake at 180°C until deeply golden and the center reaches 74°C.

    Timer: 40 min (fixed)

    Ingredients used: 60.0 gr Kefalotyri Cheese

    Cookware: baking dish

14. Step 14

    Rest the pastitsio before cutting it into portions and serving.

    Timer: 15 min (fixed)

    Cookware: baking dish