Pastitsio Recipe
Oven casserole gratin, bucatini pasta, tomato beef ragu, bechamel sauce
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Ingredients
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Pasta Layer
Tomato Beef Ragu
Béchamel Sauce
Finishing / Assembly
Method
Pasta Layer
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the bucatini and cook until just al dente (about 1–2 minutes less than package instructions). Reserve 1/2 cup pasta cooking water, then drain well.
- 2
Toss with oil and cheese
Return hot pasta to the pot, add 2 tablespoons olive oil, 1 cup grated cheese, salt (1 tsp) and pepper (1/2 tsp). Toss to combine so the pasta is lightly coated. Beat 2 eggs in a small bowl and quickly stir into pasta so eggs coat the strands (the residual heat will bind the pasta). If mixture seems dry, add up to 2 tablespoons reserved pasta water.
Tomato Beef Ragu
- 3
Sweat aromatics
In a large sauté pan or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 4
Brown beef
Increase heat to medium-high, add the ground beef and break it up with a spatula. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.
- 5
Develop sauce
Stir in the tomato paste and cook 1–2 minutes to caramelize. Pour in the wine (if using) and scrape up browned bits; simmer until mostly evaporated, about 2–3 minutes. Add crushed tomatoes, stock, sugar, oregano, cinnamon (if using), bay leaf, salt (1.5 tsp) and pepper (3/4 tsp). Bring to a gentle simmer, reduce heat to low, and cook, partially covered, stirring occasionally for 20–30 minutes to thicken and concentrate flavors. Taste and adjust seasoning. Remove bay leaf before assembling.
Béchamel Sauce
- 6
- 7
Add milk and thicken
Gradually whisk in 4 cups cold or warm milk a little at a time to avoid lumps. Continue whisking and bring to a gentle simmer; cook until thickened and coating the back of a spoon, 6–8 minutes. Season with 1 teaspoon salt, 1/4 teaspoon white or black pepper, and 1/4 teaspoon grated nutmeg.
- 8
Temper egg yolks
Whisk 2 egg yolks in a small bowl. Temper the yolks by adding 1/2 cup of the hot béchamel into the yolks while whisking, then return the tempered yolks to the saucepan and stir thoroughly. Remove from heat and stir in 1/2 cup grated cheese. Keep warm; sauce should be thick but pourable.
Assembly & Baking
- 9
Preheat and prepare pan
Preheat oven to 350°F (175°C). Butter a 9x13-inch (or similar) baking dish with 1 tablespoon butter.
- 10
Layer pasta and ragu
Spread half of the pasta evenly in the bottom of the prepared dish, pressing lightly to level. Spoon all of the tomato beef ragu over the pasta and spread into an even layer. Top the ragu with the remaining pasta, pressing to compact gently.
- 11
Top with béchamel
Pour the béchamel sauce over the top pasta layer, spreading gently with a spatula to ensure an even coating and that the sauce reaches the edges. Sprinkle 1/2 cup grated cheese evenly over the béchamel.
- 12
Bake
Bake uncovered in the preheated oven until the top is set and golden brown, 45–55 minutes. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and let rest 15–20 minutes (this helps it set for clean slices).
- 13
Serve
Slice into squares and serve warm, garnished with chopped fresh parsley if desired.