Pastitsio

Ingredients

• 1 pound (450g) ground lamb or beef
• 8 ounces (225g) pastitsio pasta or penne
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 can (14 ounces/400g) crushed tomatoes
• 3 tablespoons tomato paste
• 1/4 cup dry red wine (60ml)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• salt and black pepper to taste
• 4 tablespoons butter (60g)
• 3 tablespoons all-purpose flour (30g)
• 2 1/2 cups whole milk (600ml), warmed
• 1/2 cup grated Kefalotiri or Parmesan cheese (50g)
• 2 egg yolks
• 3 tablespoons olive oil

Instructions

1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes. Add the diced onion and cook until softened and translucent, approximately 5 minutes, stirring occasionally.
2. Add the minced garlic to the pot and cook for 1 minute until fragrant, then add the ground meat and break it apart with a wooden spoon. Cook for 8-10 minutes, stirring frequently, until the meat is browned and no pink remains, then drain any excess fat if needed.
3. Stir in the tomato paste and cook for 2 minutes to caramelize slightly, then pour in the red wine and scrape the bottom of the pot with your spoon to lift any browned bits. Cook for 2 minutes until the wine reduces by half, then add the crushed tomatoes, oregano, cinnamon, and nutmeg.
4. Reduce heat to low and simmer the meat sauce uncovered for 20-25 minutes, stirring occasionally, until it thickens and darkens slightly. Season with salt and pepper to taste—the sauce should coat the back of a spoon. Remove from heat and set aside.
5. While the meat sauce simmers, bring a large pot of salted water to a rolling boil. Add the pastitsio pasta and cook for 2 minutes less than the package instructions (it should be just under al dente since it will cook further in the oven). Drain well and set aside.
6. Make the béchamel sauce by melting the butter in a medium saucepan over medium heat, approximately 2 minutes. Add the flour and whisk constantly for 2-3 minutes to create a roux, stirring until it becomes pale and smells nutty but does not brown.
7. Remove the pan from heat and slowly add the warm milk while whisking continuously to prevent lumps from forming. Return the pan to medium heat and continue whisking constantly for 8-10 minutes until the sauce thickens enough to coat the back of a spoon and reaches 160°F (70°C) on a thermometer.
8. Remove from heat and let cool for 2 minutes, then whisk in the grated cheese. In a small bowl, lightly beat the egg yolks, then temper them by slowly whisking in 1/4 cup of the hot béchamel while constantly stirring. Pour the egg mixture back into the remaining béchamel while whisking. Season with salt, white pepper, and a pinch of nutmeg.
9. Preheat your oven to 350°F (175°C). In a 9x13 inch (23x33cm) baking dish, spread a thin layer of béchamel sauce on the bottom (approximately 1/4 cup/60ml). Add half the cooked pasta in an even layer, then spread half the meat sauce over it, followed by half the remaining béchamel. Repeat with the remaining pasta, meat sauce, and finally top with the remaining béchamel, spreading it evenly to seal the edges.