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Pastichio

Greek "Lasagna"
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Ingredients
  

Step 1: meat sauce

  • 2 lbs ground beef I use 93/7 lean/fat ratio
  • 1 medium-large onion finely chopped or grated on large grate
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 2 ″ piece cinnamon stick
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 tablespoons of tomato paste
  • 1/2 cup chicken broth or water
  • 1/2 cup dry white wine optional
  • 3 large egg whites beaten (yolks reserved for white sauce)
  • 1/4 cup grated mizithra asiago, romano or parmesean cheese

Step 2: pasta

  • 16 oz of pastichio ziti, or elbow noodles, cooked to package directions to firm (which is between al dente and tender)
  • 4 tablespoons butter
  • 1 cup grated mizithra asiago, romano or parmesean cheese

Step 3: white sauce

  • 8 tablespoons butter yeah, I know, but its a lot of servings 🙂
  • 1 & 1/4 cup all purpose flour
  • 6 cups warm milk
  • 1/4 cup grated mizithra asiago, romano or parmesean cheese
  • 3 egg yolks beaten (reserved from above)
  • 4 large eggs beaten
  • 1/2 teaspoon each of salt and pepper
  • 1/8 teaspoon of grated nutmeg for top once assembled

Instructions
 

Step 1: meat sauce

  • To make meat sauce (you can do the day before if you prefer): SautĂ© beef and onions in butter until browned (10-15 minutes), making sure you break down the meat well.
  • Add cinnamon, cinnamon stick, salt and pepper.
  • Stir in tomato paste, chicken stock/water, and wine (if using).
  • Simmer until moisture is absorbed, about 30 minutes then turn off and allow to cool.
  • Once cooled, add in the beaten egg whites and the grated cheese and combine well.

Step 2: pasta

  • While your meat sauce is cooling start cooking the pasta to package directions.
  • Once pasta is done, drain well and add in butter and grated cheese and combine well, set aside.

Step 3: white sauce

  • For the white sauce, melt butter in a 2-3 quart sauce pan, add flour and whisk until well combined, it will be a thick and crumbly looking roux. Cook and stir roux for a minute before adding the milk.
  • Slowly add warm milk, stirring constantly so your sauce won’t lump up until smooth. Your whisking arm will get a workout.
  • Once all milk is added and well incorporated with the roux simmer on medium heat until you see small bubbles popping and it thickens, whisking regularly so the sauce doesn’t burn on the bottom of the pot.
  • Turn off heat and allow to cool for about 15 to 30 minutes, stirring occasionally so the top doesn’t form a skin.
  • Once cooled enough to touch, add grated cheese, beaten whole eggs and egg yolks, salt and pepper.

Layering:

  • Time to assemble. Take half of the prepared pasta and add 2 cups of the white sauce into it and combine.
  • Evenly spread pasta with white sauce on the bottom of a greased 11 by 15″ (or similar) pan, that is about 3″ high, or more, so your last layer, the white sauce, fits.
  • Then, evenly spread all the meat sauce mixture on top of your first pasta layer.
  • Lastly, evenly spread the remaining pasta over the meat sauce and spread well where all nooks and crannies are covered.
  • Now top it off with the rest of your white sauce, making sure to get even coverage.
  • Sprinkle top of white sauce with grated (or ground) nutmeg. If you don’t like nutmeg then you can leave it off or sprinkle a little cinnamon on it instead. You can also sprinkle some rusk crumbs on top, if you like.
  • Bake at 375 degrees for 45 minutes to an hour, or until lightly browned on top. If it hasn’t lightly browned on top after an hour, then turn on your broiler and broil the top for 3-5 minutes…checking on it every minute to make sure it doesn’t burn the top.
  • Take out of the oven, when ready, and let sit for 30 minutes to an hour before cutting if you want to have a nice cut piece, otherwise the pieces you cut may fall apart if it’s still real hot…either way, it’s still delicious!