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Pastitsio
Ingredients
750 g #2 pasta for pastitsio
For the ground beef sauce
1100 g of lean ground beef
One can 28 ounces of crushed tomatoes
One heaping tablespoon of tomato paste
One glass of water
Two large handfuls of finely chopped parsley
Three red onions finely chopped in a food processor
Half a stick of cinnamon
One pinch ground cloves
One pinch of ground allspice
One level teaspoon of sea salt
One pinch of black pepper
Three pinches of ground thyme
1 teaspoon of dried basil
1 tablespoon of dried oregano
2 tablespoons of dried spearmint
1 teaspoon of celery seed
1 teaspoon of garlic powder
Two or three whole dried bay leaves
for the bechamel sauce
70 g unsalted butter
300 g all purpose flour
Two or three pinches of ground nutmeg
Two pinches of black pepper
Two or three pinches of sea salt
Four eggs lightly beaten
Five glasses of milk divided, 1100 g in a bowl, 705 g in the pot with the butter
225 g of kefalotiri cheese for the sauce.
A total of 1 kg of graded kefalotiri cheese, minus the 225 g stated above for the sauce
Also save a little cheese for sprinkling on the casserole before baking
300g feta cheese