Classic Greek Pastitsio

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Крок за кроком

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Cook the tubular pasta according to package directions until al dente. Drain well and set aside.

   Близько 10 хв

   Примітка кухаря: Do not overcook the pasta, as it will continue to cook in the oven.

3. 3

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Близько 1 хв

4. 4

   Add the yellow onion and cook until softened, about 5 minutes.

   Близько 5 хв

5. 5

   Stir in the garlic and cook for another minute until fragrant.

   Близько 1 хв

   Примітка кухаря: Be careful not to burn the garlic.

6. 6

   Add the ground beef to the pot and cook, breaking it up with a spoon, until browned.

   Близько 8 хв

   Примітка кухаря: Drain any excess fat if necessary.

7. 7

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.

   Близько 3 хв

8. 8

   Stir in the canned crushed tomato, tomato paste, cinnamon stick, bay leaf, dried oregano, salt, and black pepper.

   Близько 1 хв

9. 9

   Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally.

   Близько 30 хв

   Примітка кухаря: The longer the sauce simmers, the more flavorful it will be.

10. 10

    While the meat sauce is simmering, prepare the béchamel sauce.

11. 11

    In a separate medium saucepan, melt the unsalted butter over medium heat.

    Близько 2 хв

12. 12

    Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.

    Близько 2 хв

    Примітка кухаря: Cook until the roux is light golden and smells slightly nutty.

13. 13

    Gradually whisk in the warm whole milk, a little at a time, until smooth and lump-free.

    Близько 5 хв

    Примітка кухаря: Adding warm milk helps prevent lumps.

14. 14

    Continue to cook, stirring constantly, until the béchamel sauce thickens to a creamy consistency.

    Близько 5 хв

    Примітка кухаря: It should coat the back of a spoon.

15. 15

    Remove from heat and stir in the nutmeg, egg yolk, and parmesan cheese until well combined.

    Близько 1 хв

    Примітка кухаря: The residual heat will cook the egg yolks without scrambling them.

16. 16

    Remove the cinnamon stick and bay leaf from the meat sauce.

17. 17

    To assemble, spread half of the cooked tubular pasta evenly in a 9x13 inch baking dish.

    Близько 2 хв

18. 18

    Sprinkle the crumbled feta cheese over the pasta layer.

    Близько 1 хв

19. 19

    Top with the entire meat sauce, spreading it evenly.

    Близько 1 хв

20. 20

    Arrange the remaining pasta over the meat sauce layer.

    Близько 1 хв

21. 21

    Pour the béchamel sauce evenly over the top, ensuring it covers all the pasta.

    Близько 1 хв

22. 22

    Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and bubbly.

    Близько 1 год

    Примітка кухаря: If the top browns too quickly, you can loosely cover it with foil.

23. 23

    Remove from the oven and let it rest for at least 15 minutes before serving.

    Близько 15 хв

    Примітка кухаря: Resting allows the pastitsio to set, making it easier to cut into neat portions.