2009, Ina Garten, all Rights Reserved.
Directions for: Ina Garten's Pastitsio
Ingredients
Tomato Meat Sauce3 Tbsp good olive oil
1 cups yellow onion, chopped (1 large)
1 lb(s) lean ground beef
1 lb(s) lean ground lamb
cup dry red wine
1 Tbsp garlic, minced (3 large cloves)
1 Tbsp ground cinnamon
1 tsp dried oregano
1 tsp thyme leaves
1 pinch cayenne pepper
1 can (28 oz) crushed tomatoes in pure
Kosher salt and freshly ground black pepper
Bechamel Sauce1 cups whole milk
1 cup heavy cream
4 Tbsp (1/2 stick) unsalted butter
cup all-purpose flour
tsp freshly grated nutmeg
Salt and freshly ground black pepper
1 cups freshly grated Parmesan
2 extra-large eggs, beaten
cup Greek-style yogurt, such as Fage Total
lb(s) small shells
Directions
Tomato Meat Sauce1. for the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saut for 5 minutes.
2. Add the beef and lamb and saut over medium heat for 8 to 10 minutes until it's no longer pink, crumbling it with the back of wooden spoon.
3. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
Bechamel Sauce1. Preheat the oven to 350F.
2. for the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. in a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
3. Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
4. Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
See more: Casserole, Yogurt, Beef, Dinner, Cheese, Eggs/Dairy, Greek, Lamb