Traditional-Style Pastitsio #Ragu

Recipe by Lea Grimland
READY IN: 2hrs 50mins
SERVES: 12-14




  • For the Meat Sauce:
  • Season the meat with the garlic, salt, and pepper. Cook on a large saucepan over medium heat, occasionally stirring and flipping to prevent too much browning, until the meat's juices have been absorbed. Add chopped onion, parsley, and butter. Brown well.
  • Add Ragu Tomato Sauce and sugar. Simmer until thickened, about 15 minutes.
  • Strain meat sauce as much as possible. You do NOT want the sauce to be juicy. Set aside.
  • For the Macaroni:
  • Bring large pot of water to boil. Once boiling, salt generously to prevent pasta from sticking.
  • Add elbows to water, and cook until soft, about 6-7 minutes, stirring occasionally. (TIP: Be careful not to overcook the pasta at this stage, because it will be cooked a bit more in the oven once the Pastitsio has been assembled.).
  • Drain the macaroni well. Put into a large bowl.
  • Pour melted butter over the macaroni, and mix. Add the egg whites and cheeses, excluding the 1/4 cup of Parmesan to be saved for the top. Mix.
  • To Assemble:
  • Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2.25 inch baking pan (or any pan close to these measurements).
  • Layer half the macaroni on the bottom of the pan.
  • Spread the meat sauce evenly over the macaroni.
  • Layer the remaining half of macaroni over the meat sauce.
  • Make the cream sauce *, and pour over all, allowing the sauce to seep through. Sprinkle the saved 1/4 cup of Parmesan over the cream sauce, and sprinkle with cinnamon. Bake for 45-50 minutes, or until top begins to bubble, and cream topping is lightly golden brown.
  • *For the Cream Sauce:
  • Melt butter in saucepan. Add the flour. Blending with a wire whisk, simmer for 3 minutes. Do NOT brown. Add the milk,constantly whipping briskly. Simmer until the sauce is creamy, smooth, and thick.
  • In a large bowl, beat the egg yolks. Add the hot cream sauce to the egg yolks, and beat constantly until well blended.