Pastitsio is the Greek version of lasagne! The traditional pastitsio recipe features a thick layer of tubular pasta, a deliciously aromatic minced meat sauce and a thick and velvety béchamel sauce. This pastitsio recipe is perfect when you follow these instructions and use Memmas Knossos extra virgin olive oil.

Ingredients:

For minced meat sauce

750 g minced beef
2 onions
1 clove of garlic
1 teaspoon fresh thyme
4 tbsp Memmas Knossos extra virgin olive oil
1 tablespoon of sugar
2 tablespoons tomato paste
100 ml red wine
400 g peeled tomatoes (canned)
1 teaspoon of cinnamon
2 meat stock cubes
2 bearing leaves
bunch of parsley

Béchamel sauce

100 g butter
100 g wheat flour
1 litre of whole milk
salt
black pepper
½ teaspoon of ground nutmeg
100 g grated gruyère cheese
3 egg yolks

Pasta

300 g bucatini pasta or spaghetti
1/3 dl Memmas Knossos extra virgin olive oil
½ bunch of parsley
½ bunch of thyme
2 eggs
200 g feta cheese

To collect
50 g grated gruyère cheese

Do this:

First, prepare the minced meat sauce.

Add the olive oil, chopped onion, sugar and chopped thyme to the pan and sauté for a few minutes. When the onion has caramelised, add the garlic and continue to sauté.

Then add the tomato paste and fry for a couple of minutes. This step is important to intensify the flavour of the tomato puree.

Then add the minced meat and fry for about five minutes. Add more olive oil if necessary. Then pour the red wine into the pan and let it evaporate.

Add the tomatoes, cinnamon, bouillon cubes and bay leaves and simmer for about 20 minutes.

Then prepare the white sauce.

Heat the butter in a saucepan over medium heat. When the butter has melted, add the wheat flour. Stir constantly with a whisk and fry the flour for a few minutes.
Add the milk in small batches, stirring constantly to avoid lumps in the mixture.
At first the mixture is very thick, but as you gradually add milk, you will notice how the béchamel sauce starts to become soft and creamy.
When the sauce starts to thicken, be particularly careful not to let it burn to the bottom. Keep stirring all the time.
When the sauce is ready, remove it from the heat and add salt, pepper, nutmeg and grated gruyère cheese.
Finally, add the yolks of 3 eggs and whisk until smooth.

Then prepare the pasta.

Add the pasta to the boiling water seasoned with salt. Cook for 1-2 minutes less than the instructions on the packet - the pasta should remain al dente as it will still cook in the oven. So don't overcook it.
Grease the baking dish with olive oil.
When the pasta is ready, drain it and spread it on a baking tray.
Add 2 lightly beaten eggs, plenty of thyme, parsley and crumbled feta cheese.

Finally, assemble and bake the pastitsio.

Preheat the oven to 180°C and take out the baking tray where you spread the pasta earlier.
Add one ladle of béchamel sauce to the minced meat sauce and mix well. This will help the minced meat layer hold together better when slicing.
Spread the minced meat sauce evenly over the pasta.
Pour the rest of the béchamel sauce over the minced meat and spread evenly.
Sprinkle with grated gruyère cheese and small cubes of butter, if desired.
Bake in the oven for about 40 minutes, until the top is a beautiful golden brown.

Invite your friends and family over for a treat. This oven pasta will blow your mind!