PASTITSIO

Total Time:
3 hr 10 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr 55 min

Yield:
20 servings
Level:
Intermediate

Ingredients
  • 1/4 pound butter, plus 1/4 pound butter, melted and cooled
  • 1 1/2 pounds ground chuck
  • 1 onion, chopped fine
  • Salt and pepper
  • 1 (12-ounces) can tomatoes
  • 1 (12-ounce) can tomato sauce
  • 1 bay leaf
  • 1/2 teaspoon cinnamon
  • 1 pound ziti rigate or penne
  • 3 cups grated pecorino Romano
  • 3/4 cup flour
  • 3 1/2 cups whole milk
  • 5 eggs
Directions
  • In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.

  • Cook macaroni in boiling water, strain and put back in pot to keep warm.

  • Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.

  • Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.


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