Pastitsio - Greek Lasagna
A delicious meal for the whole family
Chop all the vegetables and grind the spices
Place the minced meat in a pan and fry until it absorbs all its liquid
As soon as it starts to fry and gets colored, add the olive oil
As soon as the oil gets hot, add the onion and garlic, the tomato puree and all the other ingredients for the sauce. Cover and let it simmer on low heat for one hour, stirring every now and then
Boil the pasta 2 minutes less than the package says.
Preheat the oven to 180 degrees with the air on.
Place the milk, sugar, salt, smoked paprika and nutmeg in a saucepan and leave until it gets a little warm. Remove from the heat.
In another pot, add the butter and flour and mix until the flour is cooked.
Add the milk mix and stir constantly until it boils and curdles.
Place the pasta on a baking tray, on top of the minced meat and finally the béchamel and bake for about an hour until it gets a nice color.
500 grams of minced meat
1 onion (150 g)
3 cloves of garlic
1 sprig of rosemary
800 g canned peeled tomatoes
100 ml dry red wine (optional)
1 - 1 1/2 tbsp. tomato paste
40 ml olive oil
2 sticks of celery
1 bay leaf
1 tbsp oregano
1 tablespoon of sugar
5 allspice corns
1 small cinnamon stick
salt + pepper
1 pack of pasta (bucatini)
Grated hard cheese or Greek Mizithra, or Graviera
1 liter of milk
110 grams of butter
110 grams of flour
2 grams of smoked paprika
10 grams of sugar
2 grams of nutmeg
10 grams of salt