Step-by-step pastitso

Pasta, cheese and a rich meat sauce come together in this deliciously satisfying Greek dish.

Considered the Greek version of lasagne, pastitso takes its name from the Italian word pasticcio, meaning hodgepodge – a reference to the muddle of ingredients the dish contains. It’s perfect for a family meal or casual dinner party.

You will need
Serves 6-8

300g maccheroni pasta
2 eggs, lightly beaten
11/2 cup (185g) kefalograviera cheese, coarsely grated
1/3 cup (35g) dried breadcrumbs

Meat sauce
2 tbs olive oil
2 onions, finely chopped
1kg minced beef
1/4 tsp each ground cinnamon and nutmeg
1/4 cup (60g) tomato paste
400g can diced tomatoes
3/4 cup (180ml) dry red wine

Béchamel 
100g butter, chopped
1/2 cup (75g) plain flour
1 litre milk
1/4 tsp freshly grated nutmeg
1 cup (125g) kefalograviera cheese, coarsely grated
3 egg yolks

1. Preheat oven to 180˚C. For meat sauce, heat oil in a large frying pan over medium heat. Add onions and 11/2 tsp salt and cook, stirring, for 5 minutes or until soft. Add mince and cook, stirring with a wooden spoon to break up mince, for 5 minutes. Add spices, tomato paste, diced tomatoes, wine and black pepper to taste. Combine well.
   
   Simmer for 20 minutes or until sauce is thick. Set aside. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain. Return pasta to pan, then turn off heat. Add eggs and 3/4 cheese to hot pasta and toss quickly to combine.
   
2. For béchamel, melt butter in a saucepan over low-medium heat. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in milk until smooth. Return pan to heat and cook, whisking continuously, until mixture boils and thickens. Remove from heat and stir in nutmeg and cheese. Season to taste with salt and pepper. Allow to cool slightly, then whisk in egg yolks.
   
3. To assemble, grease a 23 x 29cm (4-litre capacity) ovenproof dish. Sprinkle 1/2 the breadcrumbs over base. Top with pasta mixture then meat sauce. Pour over béchamel. Scatter with remaining breadcrumbs and cheese. Bake for 1 hour or until top is set and golden. Stand for 10 minutes before serving.

Tips and tricks

• Kefalograviera is a firm Greek sheep’s milk cheese available from some supermarkets, or from continental delicatessens. Alternatively, you could use the similar kasseri or kefalotiri, or parmesan or cheddar.
• Maccheroni pasta is a macaroni-style straight tubular pasta. You could use any other style of tubular pasta, such as ziti, penne, penne rigate or elbow macaroni.
• The recipe can be completely assembled the day before cooking. Refrigerate, covered, until ready to cook.

Recipe & styling: Sophia Young   Photography: Scott Hawkins.