Ingredients
-
-
2
-
1 1/2
-
1
-
1
-
2
-
2
-
2
-
1
-
1/2
-
1
-
3/4
-
1
-
2
-
2
Directions
My Big Fat Greek Meat & Pasta Casserole, My recipe for Pastitsio, the classic Greek meat-and-pasta dish, takes a bit of work but is so worth it This can prepared with all ground beef, or a ground beef/lamb blend Recipe may be halved and baked in slightly less time in an 8 x 8 baking dish (remember to use exactly half of all listed ingredients!)
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Steps
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1
Done
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In a Large Food Processor, Chop 1 Large Onion, 1 Medium Bell Pepper, One Handful Pitted Kalamata Olives, 1 Handful Flat Leaf Parsley Leaves, and 8-12 Garlic Cloves. |
|
2
Done
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Heat 2 Tablespoons Extra Virgin Olive Oil in a Large Saucepan Over Medium Heat; Add the Above Chopped Vegetables, 1 1/2 Lbs Lean Ground Beef, 1 Teaspoon Fine Sea Salt and 1/2 Teaspoon Fresh Ground Black Pepper; Saute Until Meat Is Browned and Vegetables Have Softened. |
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3
Done
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Add 1 (14 Ounce) Can Diced Tomatoes, 3/4 Cup Dry Greek Red Wine, 1 (6 Ounce) Can Tomato Paste, 2 Tablespoons Red Wine Vinegar, 2 Teaspoons Greek Honey, 1 1/4 Teaspoons Crushed Dried Oregano, 1 Teaspoon Ground Cinnamon, 1/4 Teaspoon Ground Allspice, 1/4 Teaspoon Freshly Grated Nutmeg, 1/2 Tablespoon Ouzo or 1/4 Teaspoon Pure Anise Extract, 1/4 Teaspoon Fresh Grated Lemon Zest, 1/4 Teaspoon Crushed Dried Mint, 1/4 Teaspoon Fresh Ground White Pepper, 1 Pinch Crushed Red Pepper Flakes, and 3 Tablespoons Grated Parmesan Cheese; Stir Well; Cover; Reduce Heat; Simmer For 45 Minutes or Longer (sauce Will Be Thick); Re-Season Sauce to Taste With Fine Sea Salt If Needed (leave Sauce Just Slightly Under-Salted Since Sauce Will Concentrate While Baking). |
|
4
Done
|
Separate 4 Large Eggs and Retain Yolks in a Medium to Large Mixing Bowl (refrigerate Egg Whites Sealed, For Another Use While Fresh); Whisk in 4 Cups Whole Milk Until Smooth; Add 2 Teaspoons Extra Virgin Olive Oil, 2 Teaspoons Fresh Lemon Juice, 1 Level Teaspoon Fine Sea Salt, 1/2 Teaspoon Fresh Ground White Pepper, 1/4 Teaspoon Freshly Grated Nutmeg, 1/8 Teaspoon Garlic Powder, and 1 Pinch Cayenne Pepper; Whisk Again Until Blended; Set Aside. |
|
5
Done
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Melt 1/2 Cup Salted Butter Over Low Heat; Add 1/2 Cup All-Purpose Flour and Cook For Just One Minute; Pour Milk and Egg Mixture All at Once Into Roux While Whisking Constantly; Continue Whisking Often Until Sauce Thickens Up and Begins to Bubble; Remove from Heat; Whisk in 3/4 Cup Powdered Parmesan Cheese Until Smooth and Glossy; Cover Loosely With Plastic Wrap; Blend 1/2 Cup of the Bechamel Into the Fully-Simmered Sauce. |
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6
Done
|
Cook the Pasta According to Package Directions For Al Dente (salt the Boiling Water and Add Olive Oil to Prevent Boiling Over); Allow to Drain; Meanwhile, Into Previous Empty Boiling Pot Add 1 Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Fresh Lemon Juice, 2 Tablespoons Grated Parmesan Cheese, 1 Tablespoon Minced Flat Leaf Parsley, 1/8 Teaspoon Garlic Powder and 1/8 Teaspoon Fresh Ground White Pepper; Stir; Add Drained Pasta and Toss; Re-Moisten Pasta If Needed With Water. |
|
7
Done
|
Preheat Oven to 350 F; Spray a 2-3 Quart Casserole Dish With Non-Stick Cooking Spray; Spread 1/2 (one Half) of the Pasta in Bottom of Baking Dish; Pour the Entire Sauce Mixture Then Smooth; Add the Remaining Pasta Over the Sauce; Pour All of the Bechamel Sauce Over the Pasta; Level and Smooth Bechamel Sauce. Note: You Can Sprinkle the Top of Casserole Now Lightly With Grated Parmesan Cheese (plus Minced Fresh Parsley If Desired) or You Can Garnish While Still Hot, Just After Baking. |
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8
Done
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Bake For 1 Hour. |
|
9
Done
|
Allow to Set 20 Minutes Before Slicing. |
|
10
Done
|
Serve and Enjoy! |
