WCFN - Greece - Pastitsio

eefanincan · Admin Joined: 29 Apr 2006 Location: Canada

I got this recipe from a Canadian TV show and made it for supper tonight -- and it was a big hit. Well worth the effort and it makes a large amount, also suitable for freezing. I didn't have any red wine to make the sauce and it still turned out fine. Next time I would divide the dish into two smaller casserole dishes then freeze one. Don't be turned off by the long list of ingredients, it really went together very easily

Pastitsio (Baked Penne in Sauce)

Serves 6, bake 400F (200 C)

5 cups penne regate pasta, dried
¼ cup Mizithra or Pecorino Romano cheese, grated
2 tbsp Mizthra or Pecorino Romano cheese, grated
6 slivers of butter
¼ tsp cinnamon
1.4 tsp nutmeg

Meat Sauce recipe (see below after main recipe)
Béchamel Sauce recipe (see below after main recipe)

Preheat oven to 400F.

Prepare the Meat Sauce. Set aside

Bring a large pot of salted water to boil and cook the penne pasta to your liking.

Place the cooked penne in a large rectangular baking dish, 11x14-inch (28x35cm) and sprinkle with cheese (or you can use two smaller baking dishes).

Pour the Meat Sauce on top of the penne pasta and mix it together so that the penne is evenly coated with sauce.

Prepare the Béchamel Sauce. Spread the Béchamel sauce evenly on top of the pasta and meat sauce.

Top the Béchamel Sauce with cheese and silvers of butter. Sprinkle with cinnamon and nutmeg and place directly in a preheated over for 35 minutes, or until lightly browned.

Let the dish sit for 10 minutes on the counter before cutting and serving to allow the Béchamel Sauce to firm.

MAKE AHEAD: The Meat Sauce can be made up to 2 days in advance and refrigerated or it can be kept in the freezer for up to 4 months. The Béchamel Sauce can be made up to 2 days in advance and refrigerated.

Meat Sauce Recipe

Preparation 10 minutes, cooking 45 minutes makes 2 cups

1lb (500g) ground beef, extra lean
1 ½ tsp salt
1 yellow onion, chopped
1 cup red wine
1 tbsp tomato paste
2 cups crushed tomato sauce
1 tbsp oregano, dried
Pepper to taste
¼ cup fresh basil and parsley, chopped

Brown the ground beef in a large sauté pan over medium-high heat. Add salt to the ground beef as it cooks. Break up the ground beef using a wooden spoon. Drain the fat if needed.

Lower the heat to medium and add the onion. Sauté until the onions are soft, about 5 minutes.

Add the wine and cook until the wine is reduced by half. (**since I didn't have any wine, I used a little extra tomato sauce)

Add the tomato paste, crushed tomato sauce, oregano and pepper. Bring sauce to a boil, lower the heat and simmer until the sauce has thickened, about 30 minutes. If the sauce is too thick, add some water.

Stir the chopped fresh herbs and remove from the heat.

MAKE AHEAD: Meat Sauce can be stored in the freezer for up to 3 months.

Bechemal Sauce

Preparation 5 minutes, cooking 15 minutes, makes about 4 cups

½ cup butter
½ cup all-purpose flower
4 cups milk, homo, warmed
2 tbsp Mizithra cheese or Pecorino Romano, grated
¼ tsp salt
¼ tsp nutmeg

Melt the butter in a saucepan over medium heat. Add the flour and mix with a wooden spatula until the flour and butter are combined.

Gradually add the milk and whisk continually to avoid any lumps from forming. Simmer until the sauce is thick and creamy, about 10 minutes. Remove the sauce from the heat just before it reaches its boiling point.

Add the cheese, salt and nutmeg. Set aside until ready to use.

MAKE AHEAD: Béchamel Sauce can be made up to 2 days in advance and refrigerated until ready for use.