Found this one in a magazine, but didn’t write down where!
I know it isn’t AUTHENTIC pastitsio
Meat Sauce
1 tbsp olive oil
1 onion chopped fine
3 tbsp tomato paste
6 garlic cloves, minced
2 tsp dried oregano
2 tsp ground cinnamon
1 1/2 pounds lean ground beef (turkey or lamb)
salt and pepper
1/2 cup red wine (or beef broth)
1 (15oz) can tomato sauce
1/2 cup grated Pecorino Romano cheese
Pasta and Bechamel Sauce
Salt and pepper
8 oz (about a cup of dry) elbow macaroni
5 tbsp butter
1/2 cup all purpose flour
3 garlic cloves, minced
5 cups whole milk (I used 2% milk)
1 1/2 cups grated Pecorino Romano cheese
3 large eggs
1/3 cup plain Greek yogurt
1. Adjust oven rack to middle position and heat oven to 425 F. Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomato paste, garlic, oregano and cinnamon and cook until paste begins to darken about 1 to 2 minutes. Add beef and 1 tsp salt and cook until beef is no longer pink, about 5 minutes (this took longer for me!)
Stir in wine ( is used beef broth) and cook until slightly reduced to about 1 tablespoon, 2-4 minutes. Add Tomato sauce and simmer until slightly thickened about 10 minutes. Off heat stir in Romano. Season with salt and pepper set aside.
2. Cook macaroni according to package directions, drain and set aside in a large bowl.
3. Melt butter in large saucepan or Dutch oven over medium heat, add flour and garlic and cook, stirring constantly until golden and fragrant about 1 minute.
Slowly whisk in milk and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 4 cups, about 12 minutes. Off heat whisk in 1 cup Romano until smooth. Season with salt and pepper.
4. Stir 2 cups bechamel into macaroni until combined. Transfer sauced pasta to a 9x13inch baking dish. Beat eggs in now empty pasta bowl until smooth. Whisk 1 cup bechamel sauce into egg mixture. Slowly whisk tempered egg mixture into remaining bechamel. Stir in yogurt.
5 Spread meat sauce over macaroni and top with egg-bechamel mixture. Sprinkle with remaining romano and bake until golden brown, 35-40 minutes. Let cool for ten minutes, serve.
20 Comments
@Levidiotisa1979 I explain this quite clearly in the description box. Thanks for stopping by
That white sauce you made, we call it in Greece béchamel sauce [bay-shah-MEHL, BEH-shah-mehl]. Btw, I love your channel and your recipes! Great work! 😀
@ThePinkyDim We call it bechamel sauce here too 🙂
you should make Mousaka as well sometime! :))
i know that this is not the traditional pastitsio, but it looks really good!
Even if it's not pastitsio it looks good too. You should try to make also the traditional recipe, the difference in taste shouldn't be much but you'll like it!!! By the way, you're great, I love your videos!
hello, it says NON TRADITIONAL. good lord..
thats okay i make lamb. anybody anybody huh hu my big fat greek wedding?
Looks tasty
I love how you write your title. You're smart enough to know that there will r at least one person bashing saying that's not how you make traditionally。lol I love it
There have been many bashing on it, lol! Anytime I use an ethnic name like French, Italian etc. you get people telling me that their mommies don't make it that way in their country.
you should do a tourtiere !!
I did 🙂
The Title CLEARLY Says "Totally Unlike" I Other Words Her Version. Pay Attention Next Time.
Looks lovely. I'm going to have to try this. Thanks for sharing the recipe. 🙂
This is fantastic. Here is some hints from my big fat greek ass (I've had my share of the stuff), the turkey is fine don't let anyone tell you otherwise. Spices use Cinnamon, Nutmeg, and a decent little bit of Paprika. It adds the perfect warmth. Serve by some lemon-zested asparagus you got yourself a meal. (Also, my Yiayia would never approve but adding a layer of eggplant between the pasta and the meat makes this something else).
You said it right, good job,,, I'm greek and I wanna try it this way BUT you MUST try to do it the authentic way. Every family has their own,, even if they use same recipe they never turn out the same,,, my thea (aunt) makes the best!! I'm a good cook but to make it as good as her I have to learn by doing it WITH her not just following her recipe, which has been handed down
We say creama (said like crem-ah) on top
Who do you do the food
you can definitely lose the yogurt for the bechamel sauce. i have NEVER seen a recipe for the crema that uses it. and try adding some nutmeg to the sauce, too!
This looks amazing!