Greek Pastitsio 🇬🇷 A classic Greek baked pasta dish made with layers of bucatini, rich beef sauce with red wine and creamy béchamel. Ingredients: Meat Sauce: 350 g ground beef 1 small onion (finely chopped) 2 garlic cloves (minced) 250 g tomato passata 15 g tomato paste 125 ml red wine 30 g olive oil 1 cinnamon stick (optional) 2 bay leaves Salt and black pepper Béchamel Sauce: 500 ml milk 50 g butter 50 g all-purpose flour Salt A pinch of nutmeg 20–30 g grated kefalotyri or parmesan cheese Pasta: 250 g greek pastitsio pasta or bucatini 15 g olive oil 30 g grated kefalotyri or parmesan cheese Instructions: 1. Prepare the meat sauce - Heat the olive oil in a pan and sauté the onion and garlic until softened. - Add the ground beef and cook until browned. - Stir in the tomato paste and cook for 1 minute. - Pour in the red wine and let the alcohol evaporate for 5–7 minutes. - Add the tomato passata, bay leaves, cinnamon stick, salt and pepper. - Simmer for 15–20 minutes until the sauce thickens and most of the liquid has evaporated. 2. Prepare the béchamel - Melt the butter in a saucepan. - Add the flour and whisk for 1–2 minutes. - Gradually pour in the milk while whisking continuously until the sauce thickens. - Season with salt, pepper, and nutmeg. - Remove from the heat and stir in the grated cheese. 3. Cook the pasta - Cook the pasta in salted boiling water until al dente. - Drain the pasta and return it to the pot. - Add the olive oil and toss gently to coat. 4. Assemble the pastitsio - Spread the first layer of pasta in the baking dish. - Sprinkle some grated cheese over the pasta. - Add the meat sauce evenly on top. - Add a second, lighter layer of pasta. - Pour the béchamel over the top. - Finish with the remaining grated cheese. 5. Bake - Bake at 180°C (350°F) for 40–45 minutes, until golden brown. - Allow the pastitsio to rest for 15–20 minutes before slicing and serving. #Greekfood #Pastitsio - @stacys.kouzina