Pastitsio

Name: Pastitsio
Ingredients: 3 tablespoons vegetable oil; 1 large onion, chopped; 1 lb lean ground beef; 1 lb ground lamb; 1/2 cup dry red wine; 3 garlic cloves, minced fine; 2 teaspoons ground cinnamon; 1 teaspoon dried oregano; 1 teaspoon fresh thyme; 1 (28 ounce) can crushed tomatoes (packed in juice); 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 1 1/2 cups whole milk; 1 cup heavy cream; 4 tablespoons unsalted butter (1/2 stick); 1/4 cup flour; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground white pepper; 1 1/2 cups grated parmesan cheese, divided; 2 eggs; 2/3 cup plain Greek yogurt; 3/4 lb ziti pasta (or other medium-sized tubular pasta)

23 ingredients

5 steps

Ingredients

3 tablespoons vegetable oil
1 large onion, chopped
1 lb lean ground beef
1 lb ground lamb
1/2 cup dry red wine
3 garlic cloves, minced fine
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme
1 (28 ounce) can crushed tomatoes (packed in juice)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons unsalted butter (1/2 stick)
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon fresh ground white pepper
1 1/2 cups grated parmesan cheese, divided
2 eggs
2/3 cup plain Greek yogurt
3/4 lb ziti pasta (or other medium-sized tubular pasta)

Directions

1

Preheat oven to 350°F In a large pot, heat oil over medium heat until shimmering. Add onion and saute until soft, 5 minutes. Add meats and saute until no longer pink, about 10 minutes, breaking it up into small pieces with the edge of a spoon. Add wine and cook 2 minutes to boil off some of the alcohol. Add garlic, cinnamon, oregano and thyme; cook 5 minutes. Add tomatoes (with their juices), salt and pepper; bring to a boil, reduce to a simmer and cook, uncovered, 45 minutes, stirring occasionally.
2

In a medium saucepan, combine milk and cream. Heat to a bare simmer over medium-low heat.
3

In another saucepan, melt butter. Whisk in flour and cook until pasty flavor is gone but roux is still pale, 2-3 minutes. Whisking constantly, add hot milk/cream. Cook 5 minutes, still whisking constantly, until thick and smooth. Remove from heat and add nutmeg, salt, white pepper, half the Parmesan, and 1/2 cup of meat sauce. Set aside to cool 10 minutes. Beat eggs lightly, then whisk yogurt into eggs. Whisk this mixture into cooled white sauce.
4

Cook and drain pasta according to package directions.
5

Combine pasta with meat sauce and pour into a large casserole dish. Pour white sauce evenly over the top, then sprinkle evenly with remaining Parmesan. Bake, uncovered, in preheated oven for 1 hour. Cool 10 minutes before serving. (Tastes even better the second day when the flavors have time to meld; reheat from room temperature in 350F oven for 15-20 minutes.).