Pastitsio

Pastitsio
Pastitsio
Ingredients
For the Ragu:
  • 3tablespoons vegetable oil
  • 1 1/2cups onionschopped
  • 1pound ground beef
  • 1pound ground lamb
  • 1/2cup dry red wine
  • 3cloves garlicminced (about 1 tablespoon)
  • 1/2teaspoon cinnamon
  • 1teaspoon dried oregano
  • 1teaspoon thyme leaves
  • 1pinch ground cayenne pepper
  • 1pound crushed tomatoescanned
  • a/n coarse salt
  • a/n black pepper
For the Béchamel:
  • 1 1/2cups milk
  • 1cup cream
  • 4tablespoons butter
  • 1/4cup flour
  • 1/4teaspoon nutmeg
  • a/n coarse salt
  • a/n black pepper
  • 1 1/2cups Parmigiano-Reggiano cheesegrated
  • 2large eggbeaten
  • 2/3cup Greek yogurt
  • 3/4pound ditalinior other small pasta
Yield:
Instructions
For the Ragu:
  1. For the sauce, heat the olive oil over medium-high heat in a large pot.
  2. Add the onion and saute for 5 minutes.
  3. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon.
  4. Drain off any excess liquid, add the wine, and cook for 2 more minutes.
  5. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes.
  6. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 15 to 20 minutes. Set aside.
For the Béchamel:
  1. Preheat the oven to 350 degrees F.
  2. Heat the milk and cream together in a small saucepan over medium-low heat until simmering.
  3. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
  4. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly.
  5. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
  6. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper.
  7. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes.
  8. Stir in the eggs and yogurt and set aside.
Assemble the Dish:
  1. Meanwhile, cook the pasta in a large pot of boiling water until al dente.
  2. Don't over-cook because the pasta will later be baked.
  3. Drain and set aside.
  4. Add the pasta to the meat and tomato sauce, and pour the mixture into a half-sized hotel pan.
  5. Spread the béchamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese.
  6. Bake for 1/2 hour, until golden brown and bubbly.
  7. Set aside for 10 minutes and serve hot.