Pastitsio (Greek beef pasta bake)
"Greece's answer to Lasagna - Pastitsio! Layers of Greek bucatini tube pasta, cinnamon spiked meat sauce, and a thick layer of cheese sauce...."
INGREDIENTS
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2 tbsp olive oil
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3 garlic cloves (, finely minced)
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2 red onions (, finely chopped (sub yellow or brown onions))
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1 kg / 2 lb beef mince (ground beef)
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3/4 cup red wine (, dry (Note 1))
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800g / 28 oz canned crushed tomato
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2 beef bouillon cubes (, crumbled (stock cubes))
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2 tbsp tomato paste
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1 tsp white sugar
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1 bay leaf
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1/2 tsp cinnamon powder
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1 cinnamon stick ((or extra 1/2 tsp cinnamon powder))
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1/4 tsp ground cloves
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3/4 tsp salt
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1 tsp black pepper
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100g / 7 tbsp butter (, unsalted)
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3/4 cup flour (, plain/all purpose)
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1 litre / 4 cups milk (, whole/full fat best but low fat ok)
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1/8 tsp nutmeg (, preferably freshly grated)
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1/2 tsp salt
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100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) (, finely shredded (Note 2))
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2 egg yolks ((egg whites are used in the pasta))
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400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini ((sub small ziti, penne or normal bucatini, Note 3))
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120g / 4 oz feta (, crumbled)
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2 egg whites ((yolks used in Béchamel))
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75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) (, finely grated (Note 2))
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