Pastitsio with lamb and beef meat sauce and bechamel
SAM THE COOKING GUY · ♥ 8.5K likes · 171.4K views · 11 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
- lamb
- ground beef
- 1 whole onion
- giant pasta tubes
Melt butter, add the ground lamb and beef, break up and brown. Add a diced onion and cook together three or four minutes.
- olive oil
- 2 tbsp garlic paste
Spoon off some of the fat. Add a little olive oil and two tablespoons garlic paste, cook until fragrant, then two tablespoons tomato paste.
- 2 tbsp tomato paste
- 1 cup beef broth
- 15 oz crushed tomatoes
- parsley
- salt
- pepper
- cinnamon
Add a cup of beef broth and 15 ounces of crushed tomatoes; bring to a bubble. Add parsley, salt, pepper and cinnamon; simmer 15 to 20 minutes.
- ½ cup butter
- ½ cup flour
- 3 cup milk
Bechamel: melt half a cup of butter, add half a cup of flour to make a roux, then add about three cups of milk slowly, stirring constantly to keep out lumps; low heat.
Making the roux and bechamel
- 1 cup parmesan cheese
Season with salt and black pepper; add about a cup of parmesan a little at a time, stirring after each, until pourable.
- 2 whole egg yolks
Take off the heat, cool a couple of minutes, then beat in two egg yolks so they do not scramble.
- oil
Toss the cooked pasta tubes with a little oil and more parmesan, gently so they do not break.
Dressing and laying the noodles
Lay the noodles neatly in a sprayed baking dish; spread the meat sauce over, then the bechamel (rewarm briefly if too thick to pour), and a little parmesan on top.
Bake at 350 degrees about 45 minutes; rest to cool and firm up before cutting.
Layering sauce and bechamel