Pastitsio

Pastitsio
Pastitsio

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups chopped yellow onion

  • 1

    lb lean ground beef

  • 1

    lb lean ground lamb

  • 1/2

    cup dry dred wine

  • 1

    T minced garlic (3)

  • 1

    T ground cinnamon

  • 1

    tsp dried oregano

  • 1

    tsp chopped fresh thyme leaves

  • pinch of cayenne

  • 1

    (28 oz) can crushed tomatoes in thick puree

  • Kosher salt & freshly ground black pepper

  • 1 1/2

    cups whole milk

  • 1

    cup heavy cream

  • 4

    T unsalted butter

  • 1/4

    cup flour

  • 1/4

    tsp ground nutmeg

  • 1 1/2

    cups freshly grated Parmesan cheese divided

  • 7

    oz Greek yogurt, such as Fage Total

  • 12

    oz bucatelli

  • 2

    extra large eggs, lightly beaten

Directions

Heat 3 T of olive oil in a large pot over medium high heat. Add the onion and saute for 5 minutes. Add the beef and lamb and saute over medium heat for 8-10 minutes, crumbling it with a wooden spoon, until it's no longer pink. Add the wine and cook for 2 minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes and their liquid, 1 T salt, and 1 1/2 tsp black pepper. Lower the heat and simmer, stirring occasionally, for 40-45 minutes, until the liquid evaporates. Set aside. Preheat the oven to 350 degrees. For the b├ęchamel, heat the milk and cream together in a small saucepan over medium heat, until simmering. In a medium saucepan, melt the butter, add the flour, and cook over medium heat, whisking constantly, for two minutes. Pour the hot milk mixture into the butter and flour mixture, whisking constantly. Continue whisking over medium heat for 4-6 minutes, until thick and smooth. Add the nutmeg, 1 T salt, and 1 tsp black pepper. Stir in 3/4 cup of the Parmesan and allow to cool for 10 minutes. Stir in yogurt and set aside. Meanwhile, in a large pot of boiling water, cook pasta al dente. Drain and set aside. To assemble, combine the pasta with the meat and tomato sauce. stir in the eggs and pour the mixture into a 11 X 15 baking dish. Spread the b├ęchamel evenly over the pasta and sprinkle with the remaining 3/4 cup of cheese. Bake for about an hour until golden brown and bubbly. Set aside for 10 minutes and serve.

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