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Name: Pastitsio
Prep time: 27 min
Total time: 172 min
Yield: 8 servings
Ingredients: 500 g dried ziti pasta; 4 L water, for boiling (discarded); 12 g fine salt, for the pasta water; 30 ml extra virgin olive oil; 2 large eggs, lightly beaten; 40 g Pecorino Romano, finely grated; 30 ml extra virgin olive oil; 1 medium brown onion, finely diced; 3 garlic cloves, minced; 700 g beef mince, 15–20% fat; 200 ml dry red wine; 400 g canned crushed tomatoes; 30 g tomato paste; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 tsp ground nutmeg; 5 g fine salt; 1/2 tsp ground black pepper; 1 tsp white sugar; 100 g unsalted butter; 100 g plain flour; 1 L whole milk, warmed; 2 large eggs, lightly beaten; 3 g fine salt; 1/4 tsp ground white pepper; 1/4 tsp ground nutmeg; 50 g Pecorino Romano, finely grated, divided; 5 ml extra virgin olive oil, for greasing

Pastitsio

Layered ziti, cinnamon-spiced beef, and thick cheese bechamel baked until golden and sliceable.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Pastitsio

Layered ziti, cinnamon-spiced beef, and thick cheese bechamel baked until golden and sliceable.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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