PASTITSIO

My recipe for Pastitsio as it appeared in Marlborough Town and Country Magazine 

 March 2013 Issue 59 

When cooking for a family you need something nutritious, filling and tasty as well as being economical. If you are cooking together you need a dish you can all become involved in and this recipe is perfect.

Pastitsio is Greeces’ answer to lasagne. It is a pasta dish with a meat ragu which is then covered in a creamy white sauce and baked in the oven .My recipe uses lamb but you can use any minced meat you like.

It is a great dish for the family to cook together as the different components of the dish can be put together by different members of the family- meaning you can cook it in half the time! It can be made in advance up to a day before you are going to eat it and kept in the fridge until you are ready to bake it.

INGREDIENTS

3 tbsp olive oil
1 large onion –finely chopped
2 garlic cloves – finely chopped
1lb of minced lamb, beef or pork mince
1 bay leaf
1tsp ground cinnamon
¼  tsp grated nutmeg
2 tbsp chopped parsley
1tsp dried oregano
5 floz white wine
14 oz tin chopped tomatoes
1lb short pasta –e.g penne, riagatoni
salt and pepper

For the béchamel sauce
4 oz butter
4oz plain flour
20floz milk
2 egg yolks – beaten lightly
salt and pepper
¼ tsp grated nutmeg
grated parmesan cheese.

Oven gas mark 6, 200ᵒ c

METHOD

1.       Heat the oil in a frying pan and gently fry the onion and garlic until soft and translucent.

2.       Add the minced meat and fry over a high heat to colour and sear the meat –about5 -10 minutes.

3.       Add the bay leaf, cinnamon, nutmeg, oregano and salt and pepper. Add the white wine and tomatoes and mix all ingredients together well. Leave to cook over a gentle heat for about 20 minutes.

4.       Meanwhile cook the pasta until al dente in a pan of boiling, salted water. When it is cooked drain the pasta and stir it into the meat sauce. Place the pasta mixture into a lightly greased, deep gratin dish.

5.       Make the béchamel sauce. Melt the butter in a saucepan. Stir in the flour and cook over a moderate heat for a couple of minutes. Gradually add the milk stirring continuously until you have a smooth white sauce. Season with salt, pepper and nutmeg. Remove from the heat and stir in the egg yolks.

6.       Pour the sauce over the pasta and meat mixture. Sprinkle with the parmesan cheese and bake a preheated oven for 35 -40 minutes until golden brown and bubbling on top.

7.       Serve warm with a big Greek salad.