Pasticio - (Pastitsio)

NOTES

A friend of Greek-Recipe.com posts the following recipe.

This is a recipe passed on from my grandmother. I am the only relative who has learnt how to make it and her pasticio is the best!
I am putting it on this website in hope that others will make it and her recipe will live on.
Greek : Παστίτσιο
Season:All season

INGREDIENTS

•     1kg Premium Mince Beef
•     2 onions cubed finely
•     1T Olive Oil
•     2t Salt
•     2t Pepper
•     2t Ground Cloves
•     1 tin Tomotos
•     1T tomato Paste
•     2t Powdered Vegetable Stock
•     1 pack Pasticio Pasta (thick tubular spaghetti)
•     6T Butter
•     9T Flour
•     2t Salt
•     2t Pepper
•     3 cups Milk
•     2 eggs

METHOD

1. Cook pasta.

MEAT

1. Place onions, mince, salt, pepper & cloves in frypan and cook until all liquid has evaporated (about 10-15 minutes).
2. Add oil & stock. Mix well.
3. Add tomatos and tomato paste. Crush tomatos with wooden sppon and mix well.
4. Simmer for about 30 minutes.
5. Add extra seasoning if needed.

BECHEMAL SAUCE

1. Melt butter in saucepan.
2. Add flour, salt & pepper. 3. Take off heat and gradually stir in milk.
4. Whisk well to ensure no lumps.
Add eggs and mix well.

TO ASSEMBLE

1. Put pasta in a baking tray.
2. Cover with meat.
3. Pour bechemal sauce on top.
4. Bake in 180 degree oven until brown on top. (about 30-45 minutes.

Source: Greek-recipe.com