Greek pastitsio

25 Aug 2021


400g dried pasta
6 tbsp olive oil
1 onion, chopped
1 ½ lb lean ground beef
3 garlic cloves, chopped
250 ml red wine
1 tin chopped tomatoes
2 dried bay leaves
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs
85g all-purpose flour
1 litre milk
A pinch of sugar
Salt & pepper
3 tbsp grated parmesan



  1. Preheat oven to 180°C.
  2. Cook the pasta until a little al dante, adding a little salt and olive oil to the water, drain the pasta, place in an oven-proof dish and drizzle the pasta with olive oil and parmesan- set aside.
  3. Heat a few tbsp of olive oil in a large frying pan, saute the onion until golden, then add the beef and garlic. Cook for around ten minutes, tossing regularly and season with salt.
  4. Drain any excess liquid, return the pan to the heat and add the wine, tomato, bay leaves, spices and sugar, mix and bring to a boil, then simmer for 10-15 minutes.
  5. Heat a few tbsp of olive oil in a saucepan.
  6. Stir in the flour and season with salt and pepper, whisk in the milk and cook for around 6 minutes until thickened, add the nutmeg.
  7. Whisk a small amount of this sauce in a bowl with two eggs, then add the eggs to the saucepan, cooking for a few more minutes.
  8. Remove sauce from heat and allow to cool.
  9. Top the pasta with the meat sauce, followed with the bechamel topping, ensuring the pasta is covered evenly.
  10. Bake for 1 hour until golden brown- serve and enjoy!