Greek Pastitsio
Ingredients
Meat filling
- 3 dl olive oil
- 2 onions finely chopped
- 4 garlic cloves finely chopped
- 1 kg ground beef
- 2 tbsp tomato concentrate or double the amount of fresh tomatoes
- Water enough to cover the meat
- ½ tbsp pepper
- Ev. clove powder to taste
- Ev. cinnamon powder to taste
Béchamel sauce
- 250 g butter
- 10 tbsp flour (heaped)
- 1 lt water/milk mixture
- salt to taste
- 2 eggs
Pasta
- 750 g tubular spaghetti no. 2
Instructions
Meat filling
- Heat olive oil
- Sauté onions and garlic in it
- Add meat and brown
- Add tomato concentrate, water and spices and simmer for about 1 hour. The water must be almost evaporated.
Béchamel-Sauce
- Melt butter in large pan
- Add flour little by little, whisking well until a thick paste is formed.
- Then add milk/water mixture gradually, always stirring well so there are no lumps.
- When the mixture is soft and creamy, add the 2 eggs and mix well again.
Pasta
- Cook "al dente" in enough salted water.
Assemble
- Put a layer of pasta in the baking dish (half of the pasta).
- Spread the meat sauce over it.
- Spread the second half of pasta on top.
- Spread the bechamel sauce on top
- Bake in the oven at 250°C until golden brown
