Classic Greek Pastitsio with Cinnamon Beef and Nutmeg Béchamel

⏱ 110 min · Serves 8

Layers of tubular pasta, spiced beef ragù scented with cinnamon and clove, and a thick, nutmeggy béchamel baked until the top blisters golden. It slices like a dream and tastes even better the next day — proper Greek comfort food worth the oven time.

Per serving: 735 kcal · 39.0g protein · 63.0g carbs · 35.0g fat

Ingredients

• 500g pastitsio pasta no.2 (or bucatini/penne)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 750g beef mince (12–15% fat)
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml red wine
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and black pepper
• 100g kefalotyri or pecorino, finely grated
• 2 egg whites (for the pasta layer)
• For the béchamel: 100g butter
• 100g plain flour
• 1.2 litres whole milk, warmed
• 1/2 tsp freshly grated nutmeg
• 2 egg yolks
• 80g kefalotyri or parmesan, grated

Method

1. Heat the olive oil in a wide pan and soften the onion for 8 minutes. Add garlic for 1 minute.
2. Add the mince, breaking it up, and brown well over high heat for 8–10 minutes.
3. Stir in the tomato purée, cook 1 minute, then pour in the wine and let it bubble away.
4. Add tomatoes, cinnamon, cloves, bay, oregano, sugar, salt and pepper plus 100ml water. Simmer uncovered 30–35 minutes until thick and glossy. Discard the bay leaf.
5. Meanwhile, boil the pasta in well-salted water 2 minutes short of al dente. Drain, rinse briefly, and toss with the egg whites and half the grated kefalotyri.
6. For the béchamel, melt the butter, whisk in the flour and cook 2 minutes. Add the warm milk gradually, whisking, until thick and smooth (about 8 minutes). Season generously with salt, pepper and nutmeg. Off the heat, beat in the yolks and the 80g cheese.
7. Heat the oven to 180°C fan. Butter a deep 25x35cm dish. Spread half the pasta, sprinkle the remaining kefalotyri, then all the meat sauce, then the rest of the pasta, pressing level.
8. Pour over the béchamel, smoothing to the edges so it seals. Bake 45–50 minutes until deep golden and set.
9. Rest at least 25 minutes before cutting — this is essential for clean squares. Serve with a sharp green salad.