Name: Pastitsio
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 tbsp Olive oil (divided); 1 piece yellow onion (finely diced); 2 cloves Garlic (minced); 500 g ground beef (lean); 400 g crushed tomatoes (canned); 120 ml red wine; 1 tsp Ground cinnamon; 1 tsp dried oregano; 2 tsp Salt (divided); 400 g bucatini; 60 g Unsalted butter (plus extra for the dish); 60 g All-purpose flour; 750 ml whole milk (warmed); 2 pieces Egg (lightly beaten); 80 g Parmesan cheese (finely grated and divided); 1 pinch ground nutmeg

How to prepare

Heat the oven to 180°C. Butter a deep 23-by-33-centimeter baking dish and set it aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until translucent and lightly golden. Add the garlic and cook for 30 seconds.

Add the ground beef and the remaining olive oil. Cook for 7 to 9 minutes, breaking it up with a spoon, until no pink remains and the meat reaches 74°C.

Stir in the crushed tomatoes, red wine, cinnamon, oregano, and 1 teaspoon of the salt. Bring to a gentle simmer, then cook uncovered for 25 minutes, stirring occasionally, until thick enough that a spoon leaves a trail. Remove from the heat.

Meanwhile, bring a large pot of salted water to a boil. Cook the bucatini until 2 minutes short of the package timing, then drain thoroughly. Toss with half of the grated Parmesan and spread in the prepared dish.

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, until smooth and faintly nutty. Gradually whisk in the warm milk, then simmer for 5 to 7 minutes, whisking often, until thick enough to coat a spoon.

Remove the saucepan from the heat. Whisk a ladleful of the hot sauce into the beaten eggs, then whisk that mixture back into the saucepan. Stir in the nutmeg, the remaining salt, and half of the remaining Parmesan.

Spread the beef ragù evenly over the pasta. Pour the béchamel over the ragù and smooth the surface. Sprinkle with the remaining Parmesan.

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Bake for 40 to 45 minutes, until the top is puffed and deeply golden and the edges are bubbling. Cool on a rack for at least 20 minutes before slicing and serving.

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Why this recipe works

The cinnamon and allspice give the tomato-rich ragù its distinctive Greek character, while the firm pasta layer and softly set béchamel create a casserole that slices neatly without becoming dry.

Storage and reheating

How to store it

Cool leftovers within 2 hours, cover, and refrigerate for up to 4 days. Freeze individual portions for up to 2 months.

How to reheat it

Reheat covered in a 180°C oven until steaming hot throughout, about 20 minutes; uncover for the final 5 minutes to refresh the top. Individual portions may be microwaved until hot in the center.