Pastitsio (Παστίτσιο) — Greek Baked Pasta with Beef Ragù and Béchamel

• 500 gBucatini or pastitsio pasta (thick hollow spaghetti) (If using bucatini, break in half to fit the pan)
• 12 gFine sea salt (For pasta water and seasoning)
• 2Eggs (Lightly beaten)
• 80 gKefalotyri cheese, finely grated (Or aged graviera)
• 30 gUnsalted butter (Melted)
• 30 mlOlive oil (About 2 tbsp)
• 200 gYellow onion, finely chopped
• 10 gGarlic cloves, minced (About 2 cloves)
• 700 gGround beef (85–90% lean)
• 30 gTomato paste (About 2 tbsp)
• 180 mlDry red wine (About 3/4 cup)
• 400 gCrushed tomatoes (1 can)
• 240 mlBeef stock (1 cup)
• 1 leafBay leaf
• 1 tspGround cinnamon
• 0.25 tspGround cloves
• 1 tspDried oregano
• 1 tspBlack pepper, freshly ground
• 90 gAll-purpose flour (About 3/4 cup)
• 1000 mlWhole milk (Warm)
• 0.5 tspGround nutmeg
• 2Egg yolks (Temper before adding)

Instructions

1. 1

   Prepare the ragù first so it has time to reduce and cool slightly. Heat the olive oil in a wide pot over medium-high heat, then sauté the onion for 6–8 minutes until soft and lightly golden.

2. 2

   Add the garlic and cook for 30 seconds, stirring constantly so it does not brown. Add the ground beef and cook 8–10 minutes, breaking it up until no pink remains and the moisture has mostly evaporated.

3. 3

   Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Pour in the red wine and simmer for 3–4 minutes until the alcohol smell fades and the liquid reduces by about half.

4. 4

   Add crushed tomatoes, beef stock, bay leaf, cinnamon, cloves, oregano, black pepper, and salt. Bring to a gentle simmer, then cook uncovered for 25–35 minutes, stirring occasionally, until thick and spoonable with very little free liquid.

5. 5

   Remove the bay leaf and set the ragù aside to cool for at least 10 minutes so it does not steam the pasta layer. While it cools, preheat the oven to 180°C and grease a 33 x 23 cm baking dish with 10 g butter.

6. 6

   Cook the pasta in a large pot of boiling water with 10 g of the salt until just al dente, typically 1–2 minutes less than the package time. Drain well and return the pasta to the pot so residual heat can evaporate excess moisture.

7. 7

   Mix the pasta with the beaten eggs, 80 g grated kefalotyri, and 30 g melted butter until evenly coated. Spread the pasta into the prepared dish and press it down firmly to create a compact, level layer.

8. 8

   Spoon the beef ragù over the pasta and spread it into an even layer all the way to the edges. Let it sit while you make the béchamel so the layers stay distinct and the ragù settles.

9. 9

   Make the béchamel: melt 90 g butter in a saucepan over medium heat, then whisk in the flour and cook for 2 minutes until it smells lightly nutty but remains pale. Add the warm milk gradually while whisking to prevent lumps, then simmer 6–8 minutes, whisking often, until thick enough to coat the back of a spoon.

10. 10

    Season the béchamel with nutmeg, 4 g salt, and 0.5 tsp black pepper, then remove from the heat. Temper the egg yolks by whisking in 120 ml of hot béchamel, then whisk the yolk mixture back into the pot so it thickens without scrambling.

11. 11

    Stir in 120 g grated kefalotyri until melted and smooth. Pour the béchamel over the ragù and spread it evenly; for a deeper crust, sprinkle an additional 20 g grated kefalotyri if you have it on hand.

12. 12

    Bake for 40–45 minutes until the top is deeply golden and the edges are bubbling. Rest the pastitsio for 20–30 minutes before slicing so the layers set cleanly and the béchamel stays creamy rather than runny.