Name: Pastitsio
Yield: Serves 6
Ingredients: 1 egg, lightly beaten; 60 g (2¼ oz) kefalotyri or parmesan cheese, grated; 40 g (1½ oz) butter; 150 g (5½ oz) elbow macaroni (see Note); ¼ teaspoon ground nutmeg; 1 teaspoon chopped oregano; 250 ml (9 fl oz/1 cup) beef stock; 125 ml (4 fl oz/½ cup) red wine; 500 g (1 lb 2 oz) minced (ground) beef; 2 garlic cloves, crushed; 2 tablespoons oil; 1 onion, finely chopped; 3 tablespoons tomato paste (concentrated purée); pinch of ground nutmeg; 1½ tablespoons plain (all-purpose) flour; 375 ml (13 fl oz/½ cups) milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

150 g (5½ oz) elbow macaroni (see Note)
40 g (

Main course

Method

Cook the macaroni in a large saucepan of boiling salted water for 10 minutes, or until al dente. Drain and return to the pan. Melt the butter in a small saucepan until golden, then pour it over the macaroni. Stir in the nutmeg and half the cheese and season, to taste. Leave until cool, then mix in the egg and set aside.
To make the meat

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Pastitsio

Ingredients

Method

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