Pastitsio - Cypriot Baked Pasta

Submitted by Coasty

"This dish uses a long tubular pasta similar to rigatoni."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 8

ingredients

• 750 g beef, ground
• 1 onion, diced
• 2 sticks celery, diced
• 30 ml olive oil
• 130 ml red wine
• 450 ml tomatoes, passata
• 1 tablespoon cinnamon
• 400 g pastitsio pasta
• 2 teaspoons butter
• 1⁄2 cup kefalotiri, grated

• Bechamel Sauce

• 1 cup unsalted butter
• 1 cup flour
• 1 quart milk, warmed
• 8 egg yolks, beaten lightly
• 1⁄4 teaspoon nutmeg, ground

directions

1. Heat oil in a pan and saute the onion and celery for about 10mins.
2. Add the meat and brown for 5 minutes Add the wine and cook a further 5 minutes.
3. Add the tomato passata, cinnamon and season. Cook a further 30mins. Set aside.
4. Preheat the oven to 180°C.
5. Cook the pasta in large pan of salted water. Drain and run under cold water.
6. Butter a deep baking dish and layer the pasta and then pour over the meat. Place in refrigerator.
7. Make the bechamel sauce by gently heating the milk . Remove from heat. In a pan melt the butter and add the flour and cook until slightly golden.
8. Slowly add the milk into the butter/flour mix. Do this off the heat and use a whisk to make a smooth sauce. Cook over a low heat until thickened. Cool slightly. Beat in eggs and add the nutmeg.
9. Pour this over the meat and sprinkle with Kefalotiri cheese.
10. Bake for 45 minutes.