Italian Herb Pastitsio
Greek pasta bake infused with basil, oregano, and a rich tomato-garlic meat sauce.
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Ingredients
- 500 grams Bucatini or No. 2 Greek Pasta
- 750 grams Ground Beef
- 800 grams Crushed Tomatoes
- 1/2 cup Fresh Basil, chopped
- 2 teaspoons Dried Oregano
- 4 cloves Garlic Cloves, minced
- 1 liter Whole Milk
- 100 grams Unsalted Butter
- 100 grams All-purpose Flour
- 1 cup Grated Parmesan Cheese
- 3 large Egg Yolks
- 1/4 teaspoon Ground Nutmeg
Instructions
- 1
Boil the pasta in salted water until slightly under-al dente, drain, and set aside to cool slightly.
- 2
In a large pan, brown the ground beef, then add minced garlic and sauté until fragrant.
- 3
Stir in crushed tomatoes, oregano, and half of the fresh basil; simmer for 20 minutes until the sauce is thick and rich.
- 4
Prepare the Béchamel by melting butter in a saucepan, whisking in flour to form a roux, and gradually adding milk until thickened.
- 5
Remove Béchamel from heat and whisk in the egg yolks, nutmeg, and half of the Parmesan cheese until smooth.
- 6
Layer the cooked pasta in a greased 9x13 baking dish, pressing down firmly to create an even base.
- 7
Spread the meat sauce evenly over the pasta, then pour the Béchamel sauce over the top, smoothing it to the edges.
- 8
Sprinkle with remaining Parmesan and bake at 180°C (350°F) for 45 minutes until the top is golden brown.
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