Big Ole Bills Greek Pastitsio Recipes

PASTITSIO (GREEK PASTA BAKE)

Steps:

• Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
• Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
• Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
• Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
• Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
• While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
• Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
• Remove from stove. Stir in nutmeg, cheese and salt.
• Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
• When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
• Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
• Preheat oven to 180°C/350°F (all oven types).
• Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
• Top with Meat Sauce, then smooth the surface.
• Pour over Béchamel Sauce, then sprinkle over the cheese.
• Bake 30 min or until crust turns golden.
• Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

BIG OLE BILL'S GREEK PASTITSIO

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Boil the Penne Pasta until it is al dente (11 minutes). Drain. Toss with 2 tablespoons butter and 1/2 cup of the parmesan cheese and set aside.
• 3. In a skillet, cook the hamburger and onion until the hamburger is no longer pink. Drain the grease. Add the garlic and cook for 3 minutes. Stir in the tomato sauce, diced tomatoes, salt, and cinnamon. Stir for 2 minutes until well combined.
• 4. Layer one half of the pasta into a greased 9 X 13 baking dish. Cover with half of the meat mixture and 1/2 a cup of the parmesan cheese. Repeat these layers a second time.
• 5. In a medium sauce pan, melt the 1/2 cup of butter on medium low heat. Stir in the salt, pepper and flour. Mix until it is smooth. Slowly add in the milk while stirring. Bring to a low boil and stir until it thickens, about 1 to 3 minutes.
• 6. Put the eggs in a small bowl and temper them by whisking a small amount of the hot sauce into the eggs for a few seconds. Add the eggs to the sauce mixture in the medium pan and whisk constantly while it cooks for 2 more minutes.
• 7. Pour the sauce over the layers of pasta and meat. Top with the remaining parmesan cheese.
• 8. Bake covered for 20 minutes. Take the cover off and bake for an additional 30-40 minutes until the top is a light golden brown.

MY BIG FAT GREEK PASTITSIO

Steps:

• In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
• Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
• Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
• Simmer on low heat 20 minutes.
• Meanwhile, in a medium saucepan, melt the butter.
• Once the butter has melted, stir in the flour, whisking until blended.
• Remove pan from heat and whisk in the milk slowly until blended.
• Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
• Remove sauce from heat and let cool slightly.
• In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
• Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
• (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
• Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
• Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
• Pour cream sauce over all to cover.
• You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
• You may have a little extra cream sauce left over, depending on how deep your pan is.
• Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
• Let cool 10 minutes before serving.

PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)

Steps:

• Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
• Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
• Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
• Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
• Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
• Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

GREEK PASTITSIO

Steps:

• Cook macaroni; drain, and return to pan.
• Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
• In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
• Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
• In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
• Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
• Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
• Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
• Blend in the 1/3 cup Parmesan cheese.
• Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
• Spoon the meat mixture evenly on top, then the remaining pasta.
• Pour cream sauce over top, to cover completely.
• Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
• Let stand for 10 minutes.