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Paradosiako pasticcio

Traditional Greek pastitsio

Paradosiako pastitsio

Ingredients

  • 500gr Spaghetti N.3
  • 800gr minced beef
  • 2 onions grated
  • 1 clove garlic
  • 3-4 chopped tomatoes
  • 1/3 cup red wine
  • 1/4 cup olive oil
  • cinnamon (grated), clove (grated) nutmeg (grated), salt, pepper

for spread the pan

  • 2 tablespoons fine semolina (or grated toast)
  • 1 tablespoon butter

for béchamel sauce

  • 1kgr milk
  • 4-5 large tablespoons flour
  • 1 cube meat broth (or 1 teaspoon salt)
  • 1 tablespoon butter

Method

prepare the minced

  1. In a pot add the oil to heat up.
  2. Add the onion and garlic to wither.
  3. Add the mince, chop with a fork and stir well to change color.
  4. Add the wine and when alcohol evaporates add tomato and spices and stir.
  5. Cook until dry. (Be careful not stick to pan)

prepare the béchamel cream

  1. Take half cup of milk and beat it in mixer with the flour.
  2. Boil the rest milk into a pot with butter and cube meat broth (or 1 teaspoon salt).
  3. Once it starts boiling, low the heat, add the mixture from the mixer and stir with a wire strike quickly until it thickens and stars boiling.
  4. The béchamel sauce is ready.
  1. Boil pasta in salted water and drain well.
  2. Grease a baking pan with 1 tablespoon butter and sprinkle with semolina (or toast) and place them into the pasta, top the mince and then on top of the béchamel sauce.
  3. Bake in preheated oven at resistors to 180oC-200oC for 1,5 h.
Tips:

To save time we can start how to make the minced, until minced is dry, boil the pasta and let the béchamel sauce in the end to be warm.

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