Non Traditional, totally unlike real Greek Pastitsio Recipe

Found this one in a magazine, but didn't write down where! I know it isn't AUTHENTIC pastitsio I'm not claiming it is AUTHENTIC pastitsio. Meat Sauce1 tbsp olive oil1 onion chopped fine3 tbsp tomato paste6 garlic cloves, minced2 tsp dried oregano2 tsp ground cinnamon1 1/2 pounds lean ground beef (turkey or lamb)salt and pepper1/2 cup red wine (or beef broth)1 (15oz) can tomato sauce1/2 cup grated Pecorino Romano cheesePasta and Bechamel SauceSalt and pepper8 oz (about a cup of dry) elbow macaroni5 tbsp butter1/2 cup all purpose flour3 garlic cloves, minced5 cups whole milk (I used 2% milk)1 1/2 cups grated Pecorino Romano cheese3 large eggs1/3 cup plain Greek yogurt1. Adjust oven rack to middle position and heat oven to 425 F. Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomato paste, garlic, oregano and cinnamon and cook until paste begins to darken about 1 to 2 minutes. Add beef and 1 tsp salt and cook until beef is no longer pink, about 5 minutes (this took longer for me!)Stir in wine ( is used beef broth) and cook until slightly reduced to about 1 tablespoon, 2-4 minutes. Add Tomato sauce and simmer until slightly thickened about 10 minutes. Off heat stir in Romano. Season with salt and pepper set aside.2. Cook macaroni according to package directions, drain and set aside in a large bowl.3. Melt butter in large saucepan or Dutch oven over medium heat, add flour and garlic and cook, stirring constantly until golden and fragrant about 1 minute.Slowly whisk in milk and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 4 cups, about 12 minutes. Off heat whisk in 1 cup Romano until smooth. Season with salt and pepper.4. Stir 2 cups bechamel into macaroni until combined. Transfer sauced pasta to a 9x13inch baking dish. Beat eggs in now empty pasta bowl until smooth. Whisk 1 cup bechamel sauce into egg mixture. Slowly whisk tempered egg mixture into remaining bechamel. Stir in yogurt.5 Spread meat sauce over macaroni and top with egg-bechamel mixture. Sprinkle with remaining romano and bake until golden brown, 35-40 minutes. Let cool for ten minutes, serve.

Channel: Howto & Style
Uploaded: November 30, 1999 at 12:00 am
Author: yoyomax12

Length: 04:58
Rating: 4.931818
Views: 11141

Tags: greek lasagna pastitsio bechamel sauce beef lamb turkey ground recipe recipes cooking food kitchen