Classic Greek Pastitsio with Cinnamon Beef and Nutmeg Béchamel

⏱ 110 min · Serves 8

Greece's answer to lasagne: tubes of pasta bound with cheese and egg, a warmly spiced beef ragù scented with cinnamon and oregano, and a thick, nutmeggy béchamel baked until deep golden and puffed. It slices like a dream and tastes even better on day two.

Per serving: 812 kcal · 44.0g protein · 66.0g carbs · 41.0g fat

Ingredients

• 500g pastitsio no.2 macaroni (or bucatini/penne)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 750g beef mince (15% fat)
• 2 tbsp tomato purée
• 200ml red wine
• 400g tin chopped tomatoes
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp sugar
• Salt and black pepper
• 100g kefalotyri or pecorino, finely grated (for the pasta)
• 1 egg, beaten (for the pasta)
• 100g butter
• 100g plain flour
• 1.2 litres whole milk, warmed
• 1/2 tsp freshly grated nutmeg
• 3 egg yolks
• 150g kefalotyri or parmesan, finely grated (for the béchamel)

Method

1. Heat the olive oil in a large pan and soften the onion for 8 minutes. Add garlic for 1 minute.
2. Add the mince and brown well over high heat, breaking it up, about 8 minutes. Stir in tomato purée and cook 1 minute.
3. Pour in the wine and let it bubble away by half. Add tomatoes, cinnamon, cloves, oregano, bay, sugar, salt and pepper. Simmer uncovered 30–35 minutes until thick and almost dry. Discard the bay leaf and cool slightly.
4. Meanwhile cook the pasta in well-salted water 2 minutes short of the packet time. Drain, rinse briefly, then toss with the 100g grated cheese and beaten egg.
5. For the béchamel, melt the butter, whisk in the flour and cook 2 minutes. Gradually whisk in the warm milk until smooth and thick, 8–10 minutes. Season with salt and nutmeg. Off the heat, beat in the yolks and 100g of the cheese.
6. Heat the oven to 180C fan. Spread half the pasta in a deep 30x22cm dish, press flat. Spoon over all the meat sauce, then top with remaining pasta.
7. Stir 250ml of the béchamel into any pasta gaps, then pour the rest over the top and smooth level. Scatter with the last 50g cheese.
8. Bake 45–50 minutes until deeply golden and set. Rest 25 minutes before cutting into squares — this is essential for clean slices.