Pastitsio
Pastitsio
Ingredients
- 2 lb (900 g) medium-lean ground beef
- 2 tbsp (30 ml) olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp (15 ml) tomato paste
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup (125 ml) red wine
- 1 can (14 oz/398 ml) crushed tomatoes
- ½ cup (125 ml) chicken broth
- ½ cup (115 g) unsalted butter
- ¾ cup (115 g) unbleached all-purpose flour
- 4 cups (1 litre) milk
- 1 pinch ground nutmeg
- 1 cup (70 g) fresh Pecorino cheese, finely grated (see note)
- 3 egg yolks
- 1 lb (450 g) long macaroni or bucatini (see note)
- 3 egg whites, lightly beaten
- ½ cup (35 g) fresh Pecorino cheese, finely grated
Instructions
- In a pot over medium-high heat, brown half of the meat at a time in half of the oil, breaking the meat up with a wooden spoon. Return all of the meat to the pot. Add the onion and garlic. Cook for another 5 minutes. Season with salt and pepper. Add the tomato paste and spices. Cook for another minute while stirring. Deglaze with the wine. Add the tomatoes and broth. Simmer until the sauce is almost dry, about 10 minutes. Adjust the seasoning. Keep warm.
Pastitsio