Pastitsio

Summary

Ingredients

For the meat sauce:

• 200 ml tomato puree (Passata di Pomodoro)
• 200 g round beef
• 1 small onion (s), finely chopped
• 1 small clove (s) garlic, finely chopped
• salt and pepper
• 0.5 teaspoon ½ rosemary, dried
• 1 pinch (s) cinnamon
• 1 bay leaf
• 30 ml white wine

For the bechamel sauce:

• 500 ml milk, cold
• 4 tablespoon flour, smooth
• 4 tablespoon butter
• 1 egg yolk
• salt and pepper
• Nutmeg, freshly grated
• 8 tablespoon parmesan, freshly grated

Moreover:

• 175 g macaroni, lon
• 1 tablespoon olive oil
• 1 egg white
• 3 tablespoon parmesan, freshly grated
• Fat for the shape

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Instructions

1. First prepare the meat sauce. To do this, heat the olive oil in a saucepan and lightly sweat the onion. Add the ground beef and dry roast. Stir vigorously so that the minced meat becomes crumbly.
2. After about 5 minutes add the rosemary, garlic, white wine and the tomato puree, season with salt and pepper and mix well. Bring to the boil, add the bay leaf and reduce the heat. Cover and simmer over low heat for at least 30 minutes, stirring frequently. The meat sauce should be rather thick.
3. While the meat sauce is simmering, prepare the bechamel sauce. To do this, melt the butter and sweat the flour in it lightly, remove it from the stove and pour the cold milk over it. Stir quickly and constantly with the whisk so that there are no lumps.
4. Put back on the stove, gradually add all the milk and stir. Let the sauce boil down rather thickly for about 10 minutes. Now let the macaroni boil in plenty of boiling salted water for only 3/4 of the specified cooking time.
5. When the pasta is ready, drain and drain well. Put in a bowl, mix in 1 tablespoon of olive oil and mix well. Allow to cool slightly.
6. Now remove the béchamel sauce from the heat and season with salt, pepper and freshly grated nutmeg. Quickly stir in the egg yolks and the grated Parmesan cheese (in the original you take kefalotiri, but Parmesan works just as well) with the whisk.
7. Preheat the oven to approx. 180 ° C (top / bottom heat). Beat the egg whites into loose egg whites. Fold the egg whites with the 3 tablespoons of parmesan under the macaroni.
8. Put about 2/3 of the pasta in a suitable, greased baking dish, the bottom of the dish should be well covered. Spread the meat sauce evenly over it and spread the rest of the pasta well over it. Now pour the bechamel sauce over everything.
9. Bake the casserole on the lower rail in the preheated oven for about 30 minutes until the surface is golden brown. Cover with foil if the pastitsio browns too quickly.
10. Now take the casserole out of the oven and let it cool for about 30 minutes before portioning it into pieces. Put the pieces on plates and warm again in the oven.

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