Ina Garten Pastitsio Recipe
If you’ve never made pastitsio before, Ina Garten’s recipe is the place to start!The magic lies in the layers—a savory, spiced meat sauce, tender pasta, and a creamy, cheesy béchamel.To keep the béchamel silky smooth, warm the milk before adding it to the roux. It helps prevent lumps!Don’t rush the meat sauce - let it simmer so the flavors from the cinnamon and nutmeg can fully develop. Don't skimp on these flavors!I prefer using ziti or penne for the pasta layer, as they hold up well and trap just enough of the sauce in every bite.Be sure to pack the layers tightly so they bake into a cohesive slice.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion chopped
- 1 lb Ground Beef
- 1 lb Ground Lamb
- 2 tsp Garlic minced
- 1 can Tomatoes crushed, 28 oz.
- 1 tsp Cinnamon
- 1 cup Red Wine
- ½ cup Butter
- ½ cup All-Purpose Flour
- 3 cups Whole Milk
- 1 cup Heavy Cream
- 1 Egg Yolk
- 1 lb Pasta large tubes
- 1 cup Parmesan Cheese grated
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic.
- Cook until the onion is translucent.
- Add the ground beef and lamb to the pot.
- Cook meat until browned.
- Pour in wine and crushed tomatoes, then add cinnamon.
- Simmer for 30 minutes.
- While the sauce simmers, melt butter in a saucepan over medium heat.
- Stir in flour and cook for 2 minutes.
- Slowly add milk and cream, whisking until thick.
- Remove from heat and mix in the egg yolk.
- Cook pasta according to package instructions.
- Drain and place half in a greased 9x13-inch baking dish.
- Layer with meat sauce, remaining pasta, and bechamel sauce.
- Top with Parmesan cheese.
- Bake for 45 minutes.
- Let it cool before serving.
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