Pastitsio

This is a hybrid of many recipes that I found online and in cookbooks. The first Pastitsio I ever had, was on the island of Mykonos.  I ordered it because it had lamb in it, but I had no idea how much I was going to love it.  Unlike this one, the meat and pasta layers in that first Pastitsio were mixed together, which is also a fine way to serve this.

Total prep and cooking time:  90 minutes

Serves:6

Lamb Sauce

1 pound lean ground lamb

1 398 ml/14 oz. can diced tomatoes

1 small onion, finely chopped

3 cloves garlic, minced

1 398 ml/14 oz. can tomato sauce

1/4 cup chicken stock

1 1/2 teaspoons red wine vinegar  

1 tablespoon paprika

1/2 teaspoon oregano leaves

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cayenne pepper

 

Pasta

500 ml. elbow macaroni or tube pasta

1 egg, beaten

1/4 cup grated Parmesan cheese

 

 Béchamel Sauce

2 tablespoons butter

3 tablespoons all-purpose flour

A good grinding of ground black pepper

1 1/2 cups 1% milk

1 egg, beaten

1/4 cup grated Parmesan cheese

1/4 teaspoon nutmeg

 
Preheat oven to 350 degrees F (175 degrees C).

Make the lamb sauce: Saute the lamb in a large skillet until well browned. Drain off all fat. Add the onion, garlic and saute until the onion turns translucent. Add the chicken stock, herbs, spices, and vinegar, then the tomatoes and tomato sauce. Bring to boil; reduce heat and simmer uncovered for 15 to 20 minutes until quite thick. You don't want the sauce to be watery. While it simmers, you can start the next steps.

Bring a large pot of salted water to a boil. Add macaroni and (while you make the Béchamel) let cook for 8 to 10 minutes or until al dente; drain. Combine pasta, 1 beaten egg, 1/4 cup Parmesan and 1/2 cup of the finished Béchamel sauce.

Make the Béchamel sauce: Melt butter in a medium-small saucepan. Shake together in a lidded container (Tupperware works great for this) the flour, pepper and the milk. Add the milk slurry in a thin stream to the melted butter, stirring constantly. Cook and stir until smooth and thick. In a separate, small bowl, slowly combine a cup or so of the mixture with 1 beaten egg. Mix well. Return the egg mixture into the saucepan with the remaining sauce. Stir in parmesan and the nutmeg. Your pasta should be done, now, and you can add a half-cup of the bechamel to the macaroni mixture.

Lightly spritz a 20 cm/ 8” square pyrex baking dish with canola or olive oil. Spread half of the pasta mixture over the bottom. Next, add all of the lamb sauce, spreading it carefully into an even layer. Add the remaining pasta and top with all of the Béchamel. Sprinkle lightly with cinnamon, if you like. The dish will be very full.

Bake in preheated oven for 30 to 35 minutes. Let stand about 5 minutes before serving. The white sauce will become firm when cooked.

 

PSSST!

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